Carrot, lentil and cumin spicy soup

600 grams grated carrots

1 chopped onion

1 clove of garlic optional chopped

1000 ml stock (I used several veggie stock cubes)

2 tsp cumin seeds

1 tsp paprika

1 tbsp olive oil or spray oil

125 ml milk (optional)

1 tsp chilli flakes

140 grams red split lentils

Good pinch of salt and pepper

Chop the onion, add the olive oil to a large pan, on a gentle heat slowly fry the onion. Whilst the onion is softening grate the carrots.

Make a space in the pan then add the cumin and chilli flakes, warm them through. When you get the aroma coming through take out a tsp of the spices and set aside for toasting later.

Throw in the grated carrot and stir, then add the hot stock stir again.

Pour in the lentils, stir and add paprika and a good pinch of salt and pepper! Add the optional milk now.

Leave to simmer for 30 minutes or until the red lentils have softened. Once it’s all cooked through using a hand blender blitz, then serve!! Enjoy