Name: Red Lentil Carrot Soup
Prep time: 10 s
Cook time: 31 s
Total time: 41 s
Yield: 8
Cuisine: Spanish
Ingredients: 2 tablespoons olive oil; 1 medium onionfinely chopped; 3 medium carrotspeeled and diced (about 1 cup); 4 cloves garlicfinely chopped; 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon; 1 teaspoon ground cumin; ½ teaspoon ground coriander; Pinch of crushed red pepper flakes or cayenne pepper; Pinch of ground cinnamon; 1 tablespoon tomato paste; 6 cups water; 1 ½ cups dry red lentilsrinsed; 1 cup chopped power greens (spinachkalebaby chard); 2 tablespoons fresh lemon juice; Chopped fresh cilantro (optional)

Make It

Step 1

Heat oil in large saucepan over medium heat. Add onion and carrots; cook, stirring occasionally, for 5 to 7 minutes or until onion is translucent. Stir in garlic, bouillon, cumin, coriander, red pepper flakes and cinnamon; cook for 30 seconds or until fragrant. Stir in tomato paste.

Step 2

Add water and lentils; bring to a boil over medium-high heat. Reduce heat to low; cook, partially covered, for 20 to 25 minutes or until carrots are tender.

Step 3

Use an immersion blender to blend half of the soup. Or, let soup cool slightly and transfer half to a blender; cover. Blend until smooth. Return to saucepan.