1 tsp cumin powder
1/2 tsp chilli powder
600g carrots, washed and chopped
150g split red lentils
1 litre hot chicken or vegetable stock (I used 2 x Knorr chicken stock cubes)
125ml milk (or just use more stock if you want it dairy-free)
salt and pepper to taste
optional to garnish, fresh coriander (cilantro) and plain yoghurt
Add stock, carrots, lentils, cumin, chilli powder, milk and salt and pepper to a saucepan and bring to the boil. Simmer for 15-20 minutes until the carrot is cooked and the lentils are swollen and soft.
Blend to a smooth consistency and check seasoning (or leave chunky if you prefer) and serve with warm bread.
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