2 ts Cumin seeds
1 pn Chilli flakes
2 tb Olive oil
600 g Carrots; washed and coarsely
-grated (no need to peel)
140 g Split red lentils
1 l Vegetable stock; hot (from a
-cube is fine)
125 ml Milk
Plain yogurt and naan bread;
-to serve
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes
for 1 minute, or until they start to jump around the pan and release
their aromas. Scoop out about half of the seeds with a spoon and set
aside. Add the oil, carrot, lentils, stock, and milk to the pan and
bring to the boil. Simmer for 15 minutes 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 yogurt and a sprinkling of the reserved toasted
spices. Serve with warmed naan breads.