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Spiced carrot & lentil soup

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Ingredients

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.