Lentil creamsoup with roasted seeds

Ingredients

• 300 g Red lentils
• 4 pcs Carrots
• 2 clove Garlic
• 300 ml Vegetable stock
• 1 tbsp Extra virgin olive oil
• 1 tsp Fresh ground salt
• 1 pinch Black pepper, ground
• 1/2 tsp Turmeric, ground
• 1 tbsp Pumpkin seeds, toasted
• 1 tbsp Chia seeds
• 1 pcs Onion

Method

1. Fry the onion, garlic and turmeric in a pan with olive oil.
2. Add the sliced carrots and fry for a while.
3. In the meantime, rinse the red lentils, pour them into the pot with the stock and pour 500-700 ml of boiling water over the whole.
4. Cook the soup for about 30 minutes to soften the lentils and carrots.
5. When the soup is ready, blend it with a hand blender.
6. Serve with toasted pumpkin seeds and chia seeds.