Creamy Lentil Soup

Ingredients

• 1 medium Carrot
• 1/2 medium onion Onion
• 56 g Leek
• 2 tbsp Fresh Parsley
• 1 tbsp Yogurt, low-fat
• 56 g Red Lentils
• 1 tbsp Olive Oil
• 2 tbsp Lemon Juice
• 1 cup Water
• 1/2 tsp Spicy Paprika Powder
• 1/4 tsp Salt and Pepper
• 1/2 tsp Cumin
• 1/4 tsp Ground Nutmeg

Instructions

1. To start, peel the carrot and onion and cut into pieces. Place in a pot.
2. Cut the leek into pieces and pluck the parsley leaves from their stems. Place both into the pot.
3. Add the olive oil and lentils to the pot and cook the contents for 3 minutes.
4. Deglaze with the water and season to taste.
5. Let simmer for 15 minutes.
6. In the meantime, combine the yogurt with the lemon juice and set aside.
7. Once the cooking time has elapsed, use an immersion blender to purée the contents of the pot.
8. Garnish the creamy soup with the yogurt dressing and some parsley.

Storage and Meal Prep Tips