Method

1. Heat a large saucepan and dry fry (no need for oil) 2 tsp cumin seeds and a pinch of chilli flakes (if using) for 1 min, or until they start to jump around the pan! 2. Add 1 tbsp olive oil, 600g carrots, 140g split red lentils, 1l hot vegetable stock to the pan and bring to the boil. 3. Simmer (bubbling gently) for 15 mins until the lentils are nice and soft- they will almost disintegrate into the soup, which is absolutely fine. 4. Whizz the soup with a stick blender until smooth (or leave it chunky if you prefer).