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Creamy Lentil & Carrot Soup

crookedcrowstudios

This one I found in a vegan cooking magazine. I have made it and it is super delicious and healthy too!

Serves 4 / Prep 10 minutes

Cook 50 minutes / 295 calories per serving


Ingredients:


1 leek, washed, trimmed and cut into rounds

200g (1 cup) red lentils (I just used what I had)

2 carrots, washed and cut into rounds

700ml (3 cups) freshly boiled water

1 tsp ground cumin

3 tbsp extra-virgin olive oil

a pinch of sea salt, pepper to taste

Instructions:


Step 1: In a saucepan, sauté the leek with 2tbsp of oil. As soon as it becomes soft, add the lentils and carrots. Add more oil-if needed.


Step 2: Add the water to the pan and cook down for 45 minutes.


Step 3: Once the vegetables are ready, leave the soup to cool slightly and then, using a hand blender (or any blender, really) blend with the cumin until it becomes creamy. Return to pan and warm for a further 5 minutes, season with pepper and serve.


Enjoy!

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