Category: Soup
Yields:
4 Servings
Difficulty: Easy
Prep Time: 10 Mins
Cook Time:
15 Mins
Total Time:
25 Mins
Recipe by Donegal Rapeseed Oil.
Ingredients
Instructions
- Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Scoop out about half of the seeds with a spoon and set aside.
- Add the Donegal Rapeseed Oil, carrots, lentils, stock and milk to the pan and bring to the boil.
- Simmer for 15 mins until the lentils have swollen and softened.
- Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
- Season to taste and finish with a dollop of yogurt and a sprinkling of the reserved toasted spices.
- Serve with warmed naan breads.