A fantastic versatile soup that is so quick to prepare – no chopping needed, just a grater and a saucepan. Brilliant for using store cupboard ingredients and for a last-minute healthy lunch that can be on the table in 20 minutes.
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Ingredients
- 1 tsp cumin seeds
- ½ tsp dried chilli flakes
- 600g grated carrots (no need to peel)
- 140g split red lentils (rinsed)
- 1 litre vegetable stock
- 125ml milk (any kind, e.g. whole, skimmed, almond, soy)
- 1 tbsp olive oil
Method
- In a large saucepan dry-fry the cumin seeds and chilli flakes.
- Add all of the remaining ingredients, bring to the boil then simmer for 15 minutes.
- Blitz with a stick blender or in a food processor.
- Serve and enjoy!