A delcious soup using carrots & red lentils 

You will need:

Lamb Brand Red lentils 140g

Lamb Brand Cumin Seeds  2 tsp

Lamb Brand Chilli flakes Pinch

Olive oil  2 tbsp

Carrots  600g, washed and coarsely grated

Vegetable Stock 1L

Milk 125ml

Plain yogurt 

Naan bread (or pita), to serve

All you have to do:

1. Rinse well the lentils under running water and drain.

2. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.

3. Scoop out about half of the seeds with a spoon and set aside.

4. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil.

5. Simmer for 15 mins until the lentils have swollen and softened.

6. Whizz the soup with a stick blender or in a food processor until smooth.

7. Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.

8. Serve with warmed naan breads.