½ tsp. cumin seeds
Pinch of chilli flakes
1tbsp olive oil
300g carrots, peeled and coarsely grated
70g split red lentils
500ml gluten free vegetable stock
60ml milk
Crème Fraiche to garnish.

• Dry fry cumin seeds and chilli flakes for 1 minute, until they become aromatic.
• Add the rest of the ingredients (except crème fraiche) and bring to the boil.
• Simmer for 15 minutes until the lentils have softened and are swollen.
• Blend until smooth.
• Season to taste. Add swirls of crème fraiche.
• Serve in warmed bowls.