Spiced lentil and carrot soup

Method

1. Heat the oil in a stainless steel saucepan over a medium heat and add the cumin seeds and chilli flakes. Stir for a minute or so, add the grated carrot, lentils, stock and milk.

2. Bring to the boil, season with salt and freshly ground pepper, then simmer for about 15 minutes or until the carrots and lentils are completely soft.

3. Puree in a liquidiser until smooth, add a little more stock if it’s too thick. Taste and correct the seasoning. Serve in hot bowls with a dollop of natural yoghurt, some fresh coriander leaves and a drizzle of extra virgin olive oil on top. Pitta bread makes a good accompaniment.