Red Lentil Carrot Soup

 Prep: 10 Cook: 31 Wait: 0 Serving: 8

Ingredients | 15 total

•  1 tablespoon tomato paste
• Pinch of ground cinnamon
• Chopped fresh cilantro (optional)
• 1 teaspoon ground cumin
• 1 cup chopped power greens (spinach, kale, baby chard)
• 3 medium carrots, peeled and diced (about 1 cup)
• Pinch of crushed red pepper flakes or cayenne pepper
• 2 tablespoons fresh lemon juice
• 1 ½ cups dry red lentils, rinsed
• 4 cloves garlic, finely chopped
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• 6 cups water
• 1 tablespoon Maggi® Granulated Chicken Flavor Bouillon
• ½ teaspoon ground coriander

Directions

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.
2. Stir in garlic, bouillon, cumin, coriander, red pepper flakes and cinnamon; cook for 30 seconds or until fragrant. Stir in tomato paste.
------------- Advertisement - Continue Reading Below -------------
3. 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.
4. 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.
5. Stir in greens and lemon juice. Heat through until greens are wilted. Season with salt and ground black pepper. Sprinkle with cilantro

Nutrition Information

 200 calories per serving Serving size: 8
4.24g fat 30.32g carbs 10.55g protein