| 2 teaspoons cumin seeds |
deep fry 1 minute or until the seeds start to jump |
set aside half |
| pinch chilli flakes |
| keep half |
boil 15 minutes or until lentils are ready |
| 2 teaspoons oil |
| 500g carrots |
coarsely grated |
| 140g split red lentils |
|
| 1 liter vegetable stock |
|
| 125ml milk / yoghurt |
|
season with yoghurt |
|