Spicy Carrot and Lentil Soup | Community Recipes | Nigella's Recipes | Nigella Lawson

Ingredients

• 1 teaspoon cumin seeds
• 1 pinch of dried chilli flakes
• 1 tablespoon olive oil
• 300 grams carrots (I used frozen baby carrots which worked fine, otherwise use fresh and coarsely grate them, skin on)
• 70 grams red lentils (split)
• ¼ litre vegetable stock (hot)
• 60 millilitres milk (or half a can of coconut milk for a dairy free option)