Lentil soup with cumin

Name: Lentil soup with cumin
Total time: 30 min
Yield: 4 servings
Ingredients: 180 g – Dry red lentils; 500 g – Carrot; 4 g - Zira; 25 g – Olive oil; 1000 g - Vegetable broth without salt; 125 g - Milk; 0.5 g - Chili pepper flakes; 4 g - Salt

Thick red lentil and carrot soup.

30 min · 4 servings

Per serving

Approximately 300 kcal Protein: 14.0 g Fat: 8.4 g Carbohydrates: 44.8 g

Calculation based on the edible mass of ingredients; actual values vary by product.

Check allergens

Contains: Milk

There may be celery in the broth. If you are allergic to it, choose a broth made from known ingredients without celery.

NHS: food allergy

Ingredients

180 g – Dry red lentils
500 g – Carrot
4 g - Zira
25 g – Olive oil
1000 g - Vegetable broth without salt
125 g - Milk
0.5 g - Chili pepper flakes
4 g - Salt

How to cook

Warm the cumin and chilli in a dry saucepan for about a minute, set aside some for serving.
Add butter, chopped carrots, rinsed lentils, broth and milk.
Cook for 20 minutes until the lentils are soft. Chop, salt and sprinkle with reserved spices.

Products for the recipe

Cumin — 4 g for 4 servings: cumin.

Vostok Food's own summary: grams have been clarified and the proportion of lentils has been increased.

Source: Good Food team — Spiced carrot & lentil soup · Author's source; Vostok Food's own statement