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
Prep:10 mins
Serves 4
2 tsp cumin seedspinch chilli flakes2 tbsp olive oil600g carrots, washed and coarsely grated (no need to peel)140g split red lentils1l 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
STEP 1Heat 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 2Scoop 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 3Simmer for 15 mins until the lentils have swollen and softened.STEP 4Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).STEP 5Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
