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Carrot-Lentil Soup

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"A delicious, spicy blend, packed full of iron and low in fat, ready in under half an hour."
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30 m servings 352
Original recipe yields 2 servings


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  1. 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.
  2. 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

Per Serving: 352 calories; 13.4 44.2 16.8 2 135 Full nutrition

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