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