Information
Serves 4
Prep time: 10min
Cook time: 15min
Ingredients
- 2tsp cumin seeds
- pinch of chilli flakes
- 2tbsp olive oil
- 600g grated carrots
- 140g split red lentils
- 1l hot vegetable stock
- 125ml milk
- plain yougurt & naan bread (to serve)
Methods
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.