Carrot And Lentil Soup

1. 1

   Place cumin seeds in a small skillet on medium heat. Cook, stirring, 1 min, or until fragrant.

2. 2

   Heat oil in a medium saucepan on medium-high heat. Add ginger; cook, stirring, 1 min, or until fragrant. Add carrot; cook, stirring, 3 mins.

3. 3

   Add lentils, crumbled bouillon cubes, 1/2 the cumin seeds and 5 cups water. Bring to a boil. Reduce heat to medium; simmer, covered, stirring occasionally, 20 mins, or until carrot and lentils are tender.

4. 4

   Blend soup until smooth in a blender or with an immersion blender. Season. Top with yogurt and sprinkle with remaining cumin seeds. Serve with naan bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.