Carrot-Lentil Soup | Recipe Cart | Recipe Cart

Ingredients

• ¼ teaspoon crushed red pepper flakes
• 1 tablespoon olive oil
• 4 eaches carrots, coarsely grated
• ½ cup red lentils, rinsed and drained
• 3 ½ cups water
• 1 cube vegetable bouillon, crumbled
• ¼ cup milk
• ¼ teaspoon ground cumin
• 2 tablespoons toasted sunflower seeds