A flavorful, spicy blend that's high in iron and low in fat. It may be cooked in a slow cooker or in less than half an hour.
Prep.: 10 min.
Cook: 15 min.
- 2 tsp cumin seeds
- pinch chilli flakes
- 2 tbsp olive oil
- 600g carrots, washed and coarsely grated (no need to peel)
- 140g split red lentils
- 1l hot vegetable stock (from a cube is fine)
- 125ml milk (to make it dairy-free, see below)
- plain yoghurt and naan bread, to serve
Dry-fry 2 tsp cumin seeds and a pinch of chilli flakes in a big pot for 1 minute, or until they start to move around and emit their scents.
With a spoon, scoop out about half of the mixture and set it aside. Add 2 tablespoons olive oil, 600 grams of roughly chopped carrots, 140 grams of split red lentils, 1-litre boiling vegetable stock, and 125 millilitres of milk to a boil in a saucepan.
Cook for 15 minutes, or until the lentils have softened and swelled.
Using a stick blender or a food processor, puree the soup until smooth (or leave it chunky if you prefer).
Season to taste, then top with a dollop of plain yoghurt and the toasted spices that were set aside.
TIPS: MAKE IT DAIRY FREE
Use a can of reduced-fat coconut milk instead of the milk for a fuller, dairy-free alternative.