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Ginger Carrot Red Lentil Soup

Kirsten | My Kitchen in the Rockies
  • 55 minutes
  • Serves 6

INGREDIENTS

5

large carrots, chopped

1

medium yellow onion, chopped

2 cloves

garlic, minced

1 1/2

inches fresh ginger root, peeled, grated on microplane

1 tsp

cumin

1

bay leave

1 1/2 cups

red lentils, picked through, rinsed

6 cups

good vegetable broth

2 tbsp

fresh lemon juice

2 tbsp

olive oil

salt

pepper

pumpkin seeds, roasted