A delicious, spicy blend, packed full of iron and low in fat, ready in under half an hour.

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Recipe Summary

prep:
5 mins
cook:
25 mins
total:
30 mins
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

352 calories; protein 16.8g; carbohydrates 44.2g; fat 13.4g; cholesterol 2.4mg; sodium 135.5mg. Full Nutrition
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Reviews (1)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/14/2020
Delicious soup. I did make a few changes, I noticed there was no onion or garlic so I fried a small onion with the carrots and 2 full cloves of garlic when I added the water and I also added a little more bouillon since usually 1 bouillon cube is for 2 cups of water. Read More
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