| 11 | 25 | 213 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 15 min | 4 |
| 1 tbsp | Coconut oil (or olive oil) |
| 3 cup grated | Carrots (sliced) |
| 2 medium | White onion (chopped) |
| 2 clove(s) | Garlic (minced) |
| 1 tbsp minced | Ginger root |
| 1 tsp | Cumin |
| 1/2 tsp | Salt |
| 1/2 tsp | Black pepper |
| 4 cup | Water (or bone broth) |
| 3/4 cup | Red lentils, raw |
| 6 sprig | Cilantro (coriander) |
1. In a large pot heat oil and cook onions over medium heat for a few minutes.
2. Add carrots, garlic, and spices and cook another 5 minutes.
3. Add water and lentils, bring to a boil and reduce. Simmer, covered, about 15 - 20 minutes.
4. When cooked puree until smooth - or leave half chunky.
5. Top with cilantro and fresh yogurt.
| Meat Alternative | 0.7 |
| Vegetables | 3.3 |
