Lentil, Carrot, and Onion Soup (Thick)

Lentil, Carrot, and Onion Soup (Thick)  

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vegan,cheap eats,empty cupboard,lunch 3.0
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Fry garlic, onion, and carrot with a little salt and pepper until the onions are soft. Add paprika if using 30 seconds before adding stock. Add stock and hot water to vegetables. Add washed and soaked lentils and salt and pepper if required. Summer and stir occasionally until the lentils are soft. Once cooked, blend until solid carrot and onion chunks are no longer visible. Add chilli flakes if using. Garnish with parsley if desired. Enjoy!

  • 1.5 Unit Medium Onion (Chopped)
  • 1.0 Carrot (Diced)
  • 120.0 grams Red lentils (Washed and soaked for 10 minutes)
  • 0.6666666666666666 cubes Vegetable stock
  • 4.0 cloves Garlic (Chopped)
  • 0.0 to taste Salt
  • 0.0 Pepper (To taste)
  • 2.0 tbsp Olive oil
  • 1.0 tbsp Chilli flakes ((optional))
  • 2.0 tsp Paprika (Optional)
  • 0.0 Sprigs Parsley (optional)
If the water added doesn't cover your vegetables and lentils, add more. You can also thin the soup out this way. :)