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tmevans
Spicy Carrot and Lentil is a favourite round here. 4 large carrots, about 140g split red lentils,two teaspoons of cumin seeds, half to one teaspoon of chilli flakes (to taste), two tablespoons olive oil, 1l vegetable stock, 120ml milk alternative (can of coconut milk is really nice but adds significant calories)
Grate the carrots, dry fry the cumin seeds and chilli flakes in a large pan until flavours. released. Add grated carrots and rinsed lentils, olive oil and stock, plus milk alternative or coconut milk. Simmer for 15 mins or until lentils are tender. Blitz until smooth. Serve with naan bread and sour cream/fat free Greek yoghurt/dairy free alternative. Banging.