This delicious recipes is easy to make, takes less than 30 minutes and yields 4 servings. If you prefer a longer cook you can also use a slow cooker, see notes at bottom of recipe.
- 2 tsp Cumin seeds
- pinch Chilli flakes
- 2 tbsp Olive oil
- 600g Carrots, coarsely grated
- 140g split Red lentils
- 1l hot Vegetable stock (from a cube is fine)
- 125ml Milk
- Salt & Pepper, to taste
- Plain yogurt and naan bread, to serve
- In a large pan, dry-fry the cumin seeds and chilli flakes. Fry for 1 minute or until they start to release their aroma or start to make a ‘popping’ sound.
- Remove from heat. Scoop out about half of the seeds and set aside. Leave the rest in the pan.
- Place back on the heat and add the oil. carrots, lentils, stock and milk. Bring to the boil and simmer for 15 minutes or until lentils have softened.
- Remove from heat.
- Depending on how you prefer your soup, you can either leave it chunky or you can whizz it with a stick blender until smooth.
- Season to taste with salt and pepper.
- Add a dollop of yogurt and sprinkle with remaining toasted spices.
- Serve with warm naan bread.
Source: BBC Good Food
If you want to use a slow cooker, place about half of the cumin seeds, half of the chilli flakes, all the oil, carrots, lentils and 700ml stock into your slow cooker pot. Cover cooker and cook on a high heat for 3 hours or until the lentils have softened. If you wish to have a crunchy topping, dry fry the remaining cumin seeds and chilli flakes until they start to release their aromas. When the lentils are soft, stir in the milk. Whizz the soup until its reached the desired consistency.
For a Moroccan twist, substitute the chilli flakes and cumin seeds for a few teaspoons of Harissa paste. Feel free to add cooked chicken at the end of the cook.