Lentil & carrot soup

A warm, nourishing meal to support your immune system and skin health (serves 1-2).

Ingredients: 

• 200g lentils
• 150g carrots, diced
• 5g cumin
• 1l vegetable broth

Instructions: 

1. Rinse the lentils under cold water and set them aside, dice the carrots into small, bite-sized pieces. 
2. Place the rinsed lentils, diced carrots, cumin and vegetable broth into the slow cooker, set the slow cooker to cook on low for 4 hours. The lentils should be tender and the carrot should be soft. If you prefer a smoother texture, you can use an immersion blender to partially blend the soup, or all of it. 
3. Allow the soup to cool completely before transferring to a freezer safe container. Label with the date and store for up to 3 months. 
4. To reheat, place in the microwave or thaw in the fridge overnight and reheat over the stove on a medium heat until hot through.