Ingredients
2 tsp cumin seeds
pinch chilli flakes
2 tbsp rice bran oil
600 g carrots, washed & grated
1 tsp SIDS CRAZY SALT
140 g split red lentils
1lt vegetable stock
125 ml milk
plain yogurt
naan bread
Directions
Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 minute, until they start to jump around the pan and release their aromas. Scoop out about half of the seeds with a spoon and set aside. Add the oil, carrot, lentils, stock, SIDS CRAZY SALT and milk to the pan then bring to the boil. Simmer for 15 minutes until the lentils have swollen and softened.
Blitz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
