Carrot & Lentil Soup
Steps
- Toast 2 teaspoons of cumin seeds and 1 pinch of chili flakes in a dry saucepan for 1 minute. Set aside half.
- Add 2 tablespoons of olive oil, 600g of coarsely grated carrots, 140g of rinsed split red lentils, 1 liter of vegetable stock, and 125ml of milk. Bring to a boil.
- Simmer for about 15 minutes, until the lentils are soft.
- Blend with a stick blender. Add salt to taste and sprinkle with the reserved spices.