Spiced Carrot And Lentil Soup

Ingredients

• 2 teaspoons cumin seeds
• pinch dried chilli flakes
• 2 tablespoons olive oil
• 600g carrots, washed and coarsely grated (no need to peel)
• 140g split red lentils
• 1 litre hot vegetable stock
• 125 ml milk
• plain yoghurt and naan breads to serve

Method

1. Dry fry the cumin and chilli flakes for one minute or until they start to jump around to pan and release their aromas.
2. 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.
3. Blend the soup, season to taste and finish with a dollop of yoghurt.
4. Serve with warmed naan breads