Delicious, spicy, iron-rich, low-fat blend. It cooks in under 30 minutes or in a slow cooker.
– 2 tsp cumin seeds– pinch chilli flakes– 2 tbsp olive oil– 600g carrots, washed and coarsely grated (no need to peel)– 140g split red lentil– 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
INGREDIENTS
Try dry-frying 2 tsp cumin seeds and a pinch of chilli flakes in a large saucepan for 1 minute until they leap around and emit their fragrances.
INSTRUCTIONS
STEP 1
Spoon out half and set aside. Bring 2 tbsp olive oil, 600g finely shredded carrots, 140g split red lentils, 1l boiling vegetable stock, and 125ml milk to a boil.
STEP 2
Simmer for 15 minutes to soften and swell lentils. Use a stick blender or food processor to puree the soup (or leave it lumpy).
STEP 3
Season to taste, then top with plain yogurt and the remaining toasted spices. Serve with warm naan.