Nutty Carrot Lentil Soup

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

4

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 ¼ pound carrot, peels and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 ½ cups red lentils
  • 4 cups vegetable stock
  • 2 tablespoon Justin’s Almond Butter
  • 1 cup milk of choice
  • Sea salt, to taste
  • Fresh thyme, to garnish

DIRECTIONS

  1. In a medium stockpot over medium heat, heat the olive oil. Add the onion, carrot, and garlic, and sauté until onion is soft and translucent, about 6 minutes.
  2. Add the chili powder, smoked paprika, turmeric, cumin, and black pepper. Sauté 3 minutes more.
  3. Add the lentils and stock to the pot and bring to a boil. Reduce heat and simmer on low 15-18 minutes, or until lentils are soft. Add the almond butter.
  4. Using a high-speed blender or immersion blender, blend the soup until smooth. Return to the pot and stir in milk. Salt to taste. Serve warm garnished with fresh thyme, as desired.

This Recipe Serves 4

INGREDIENTS
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 ¼ pound carrot, peels and chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon turmeric
  • ½ teaspoon cumin
  • ½ teaspoon black pepper
  • 1 ½ cups red lentils
  • 4 cups vegetable stock
  • 2 tablespoon Justin’s Almond Butter
  • 1 cup milk of choice
  • Sea salt, to taste
  • Fresh thyme, to garnish
DIRECTIONS
  1. In a medium stockpot over medium heat, heat the olive oil. Add the onion, carrot, and garlic, and sauté until onion is soft and translucent, about 6 minutes.
  2. Add the chili powder, smoked paprika, turmeric, cumin, and black pepper. Sauté 3 minutes more.
  3. Add the lentils and stock to the pot and bring to a boil. Reduce heat and simmer on low 15-18 minutes, or until lentils are soft. Add the almond butter.
  4. Using a high-speed blender or immersion blender, blend the soup until smooth. Return to the pot and stir in milk. Salt to taste. Serve warm garnished with fresh thyme, as desired.

This Recipe Serves 4

Great Summer Recipes
Chocolate Mousse Pie with No Bake Pretzel Almond Butter Pie Crust with strawberry toppings in the white background

You don’t have to have an oven to make this Chocolate Mousse Pie with No Bake Pretzel-Almond Butter Pie Crust. That sounds redundant because it is! You do need a refrigerator though. It’s packed with crunchy pretzels and JUSTIN’S® Classic Almond Butter. Go get you some!