4
servings10
minutes15
minutes2 tsp cumin seeds
pinch chilli flakes
2 tbsp olive oil
600g carrots, washed and coarsely grated (no need to peel)
140g split red lentils
1l hot vegetable stock (from a cube is fine)125ml milk, (to make it dairy-free, see ‘try’ below)
Plain yogurt and naan bread, to serve