Ingredients:
600g Carrots
140g Red Lentils
2 Tbs Olive Oil
2 Vegetable Stock Pots
1Tsp Ground Cumin
Pinch of chilli Flakes
1 litre of water
120 ml Milk
Method:
Coarsely grate the carrots, heat the olive oil in a large pan, add the grated carrots and cook for 3-4 minutes, add all other ingredients into the pot and bring to a boil and simmer for about 15 minutes until the lentils have softened.
Whizz with a stick blender or in a food processor until smooth.
