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Method Prep:20min › Cook:20min › Ready in:40min
Combine the cumin seeds and chilli flakes into a deep dry saucepan and over a low heat cook and stir until fragrant, do not allow to brown. Remove half of the seeds and flakes and set aside for use when serving.
To the saucepan add the carrots, lentils, stock and milk and bring to the boil, simmer for about 15 minutes or until lentils have softened. Remove from the heat and using a stick blender or a food processor blend until desired consistency is reached. Taste and season with salt and pepper.
Ladle into warmed bowls and serve with a sprinkle of the fried cumin seeds and chilli flakes and a dollop of natural yoghurt.
This soup will keep well for two days in the fridge and I think it tastes better the following day.
For a non-vegetarian option use chicken stock in place of the vegetable stock.