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Export 8 ingredients for grocery delivery
Step 1
Heat a large saucepan and dry-fry 2 tsp cumin seeds and a pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
Step 2
Scoop out about half with a spoon and set aside. Add 2 tbsp olive oil, 600g coarsely grated carrots, 140g split red lentils, 1l hot vegetable stock and 125ml milk to the pan and bring to the boil.
Step 3
Simmer for 15 mins until the lentils have swollen and softened.
Step 4
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
Step 5
Season to taste and finish with a dollop of plain yogurt and a sprinkling of the reserved toasted spices. Serve with warmed naan breads.
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