Prep/Cooking time 20 minutes | Serves 4
Equipment:
- A large saucepan
- A stick blender or food processor
Ingredients:
- 1 tsp cumin seeds
- 1/2 tsp dried chilli flakes
- 600gms grated carrots (there’s no need to peel them)
- 140g split red lentils
- 1 litre vegetable stock
- 125ml milk (whatever kind floats your boat, skim, whole, almond, oat or soy)
- 1tbsp olive oil
Instructions:
- Dry fry your cumin seeds and chilli in your large saucepan until aromatic.
- Add all of your remaining ingredients and bring to the boil, dropping to a simmer for 15 minutes. Taste to see if lentils are cooked, if not, simmer for a bit longer.
- Once everything is cooked to the consistency you like, blitz the liquid in the saucepan with a stick blender, or transfer to a food processor and liquidise to a smooth soup.
- Serve with some fresh toasty bread and enjoy!
RECIPE FROM AGA FALCON
