1 tsp cumin powder
1 tsp turmeric
pinch chilli flakes
2 tbsp olive oil
400g carrots , washed and coarsely chopped or grated
100g red lentils
1l hot vegetable stock
65ml pack of coconut milk or plain yoghurt
fresh or frozen coriander
Heat the olive oil and fry the cumin, turmeric and chilli flakes for 1 minute. Add the oil, carrot, lentils and stock to the pan and bring to the boil. Simmer for at least 30 minutes or until the lentils have swollen and softened.
Whizz 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 or a splash of coconut cream. Sprinkle with cilantro.
Serve with toasted leftover challah or warmed naan breads.