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
White Chocolate Almond Butter Mummies on a wood top with cutlery, straws, peanut butter jar in the background

You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!

Raw Maple Almond Pumpkin Pie Bars picked up by a golden spatula from a dark gray, rectangular stone plate

Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.

Nut Butter Cup Dipped Pretzels on a black cooling tray on white parchment on a black tray on a white background

Pretzel rhymes with wrestle, as in, “I’ll wrestle you for one of these Nut Butter Cup Dipped Pretzels”. That’s what my daughter said to me last time I made a batch of these. I’ve combined the saltiness of pretzels with the sweetness of my famous nut butter cups and voila! I present to you one of the greatest snacks ever invented.

 

Fudgy Gluten Free Quinoa Flour Brownies stacked and placed beside each other in floral print background (close up shot)

Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.