A delicious, spicy blend packed full of iron and low in fat to boot. It’s ready in under half an hour, or can be made in a slow cooker
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.
