Ingredients for 4 servings

2 tsp cumin seeds
2 tbsp olive oil
1l hot vegetable stock (from a cube is fine)
125 ml milk
140 g split red lentils
600 g carrots, washed and coarsely grated (no need to peel)
pinch chilli flakes
plain yogurt and naan bread, to serve

Directions

Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.