Serves 4 (10 min. prep 15 min. cook)

2 tsp cumin seeds

Pinch chilli flakes

2 tbsp olive oil

600g carrots, washed & coarsely grated (no need to peel)

140g split red lentils

1 litre hot vegetable stock (from a cube is fine)

125ml milk

Natural yogurt, 2 tbsp chopped coriander & a warm naan bread to serve.

Method

Heat a large saucepan & dry fry the cumin seeds & chilli flakes for 1 min or until they start to jump around the pan & release their flavours.

Scoop out half of the seeds & set aside.

Add the oil, carrots, lentils, stock & milk to the pan then bring to the boil. Simmer for 15 mins. Until the lentils have swollen & softened.

Whizz the soup in a food processor or with a stick blender until smooth.

Season with salt & pepper to your taste.

Serve with a dollop of yogurt, a little chopped coriander, a sprinkle of the reserved toasted spices & the warm naan bread

**for a richer but dairy free alternative, substitute milk for a can of reduced fat coconut milk.