Prep: 10 mins
Cook: 15 mins
Easy Serves 4
Ingredients
2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no
need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)
125ml milk (to make it dairy-free, see ‘try’
below)
plain yogurt and naan bread, to serve
Method
Step 1
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.
Step 2
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.
Step 3
Simmer for 15 mins until the lentils have swollen and softened.
Step 4
Whizz the soup with a stick blender or in a food processor until
smooth (or leave it chunky if you prefer).
Step 5
Season to taste and finish with a dollop of plain yogurt and a
sprinkling of the reserved toasted spices. Serve with warmed
naan breads
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