Here is the recipe:
- Fry 1½ tsp cumin seeds and ¼ tsp chilli flakes in a dry pan until they emit a wonderful aroma – about 4/5 minutes.
- Add 2tbsp of olive oil to the spices and cook out a little.
- Peel and grate 650g carrots and add to the pan with 125g washed red lentils, 1 litre of chicken or vegetable stock and 125ml milk.
- Simmer for 15 minutes and blend to a smooth consistency.