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Red Lentil and Carrot Soup

By Yvonne Maffei | My Halal Kitchen

Serves 4

A lovely dish for the Autumn season, this soup uses red lentils, cool weather crop like carrots and delicious and nutritious pumpkin seeds to warm you up on any given day or night- especially those chilly ones.

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil
  • 2 cups red lentils
  • 1 small yellow onion
  • 2 tablespoon tomato paste
  • 4 cups Saffron Road Classic Culinary chicken broth (halal/gluten-free)
  • 2 cups finely chopped carrots
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon sea salt, or to taste
  • 1/4 teaspoon freshly ground black pepper, to taste
  • Freshly chopped Italian flat leaf parsley
  • Roasted pumpkin seeds, for garnish

Directions

  1. In a Dutch oven over medium heat, warm the butter. When it froths, add the olive oil until it has warmed. Add the onions and saute until translucent for 3-5 minutes. Add the carrots and lentils and saute for a few more minutes.
  2. Add the tomato paste and stir well to combine. Add the lentils,red pepper flakes, salt, pepper and water. Increase heat and bring to boil. Reduce heat to low and simmer for 30 minutes.
  3. Use a hand held mixer to blend the ingredients. Remove from heat.
  4. Serve with a few roasted pumpkin seeds on top for garnish. Add some freshly chopped parsley, if desired, too.

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