2 tsp cumin seeds pinch dried chili flakes 2 Tbsp olive oil 1 lb 5 oz/600 g carrots, washed and coarsely grated 5 oz/140g split red lentils 1 3/4 pints/1 litre hot vegetable stock 4 fl oz/125ml milk* natural yogurt, 2 Tbsp chopped coriander and warm naan breads, to serve.
Heat a large saucepan, then dry-fry the cumin and chilli for 1 minute, or until they start to release their aromas. Scoop out about half of the spices and set aside. Add the oil, carrots, lentils, stock and milk to the pan, then bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.
Whizz the soup with a stick blender or in a food processor until smooth. Season, then serve with a dollop of yogurt, a little chopped coriander, a sprinkling of the reserved toasted spices and warm naan bread
*For a richer, but dairy-free version, use 4 fl ozs from a can of reduced fat coconut milk instead of the milk, and leave out the yogurt.