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Before you jump to Spiced carrot and lentil soup recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Save Money In The Kitchen.

Remember when the only people who cared about the natural environment were tree huggers along with hippies? That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the surroundings we are all going to have to make some adjustments. These types of modifications need to start happening, and each individual family needs to become more environmentally friendly. The cooking area is a good place to start saving energy by going much more green.

A lot of electrical power is wasted when fridges and freezers, both heavy users of electricity anyway, are not working efficiently. When you can get a new one, they use about 60% less than the old models that are more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving electricity and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is definitely clean, which means that the motor needs to work less frequently, will also save electricity.

The kitchen on its own offers you many small means by which energy and money can be saved. Green living is not really that hard. It’s concerning being practical, more often than not.

We hope you got insight from reading it, now let’s go back to spiced carrot and lentil soup recipe. To make spiced carrot and lentil soup you only need 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Spiced carrot and lentil soup:

1. Get cumin seeds
2. You need chilli flakes
3. Take olive oil
4. You need carrots
5. Use split red lentils
6. Get boiling water
7. You need vegetable stock pot
8. Take milk

Instructions to make Spiced carrot and lentil soup:

1. Prep the ingredients, you will also need a large saucepan, spoon and blitzer.
2. Put the cumin seeds and chilli flakes in the saucepan and dry fry for 1 min till they jump around. Remove half of them and put to one side.
3. Add the oil to the pan, grate the carrots and add, add the lentils, veg stock pot, boiling water and finally the milk. Simmer for 15 mins till the lentils are double in size and soft.
4. Blitz up (I used the nutribullet again!) and serve with a sprinkle of the cumin mix. Enjoy!

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