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Carrot-Lentil Soup

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Carrot-Lentil Soup



Ingredients :

  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon olive oil
  • 4 carrots
  • coarsely grated
  • ½ cup red lentils
  • rinsed and drained
  • 3 ½ cups water
  • 1 cube vegetable bouillon
  • crumbled
  • ¼ cup milk
  • ¼ teaspoon ground cumin
  • 2 tablespoons toasted sunflower seeds
  • Methods :

  • Dry-fry crushed red pepper flakes in a large saucepan until they start to jump around the pan and release their aroma, about 1 minute. Add oil, carrots, and lentils; stir to combine. Add water and crumbled bouillon and bring to the boil. Reduce heat, cover, and simmer until lentils have swollen and softened, about 15 minutes.
  • Blend soup to desired consistency (smooth or chunky) with an immersion blender or food processor. Stir in milk and cumin. Ladle soup into bowls and sprinkle with toasted sunflower seeds.
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