Carrot and Lentil Soup (serves 2)

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.
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