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Spiced carrot & lentil soup

Jane Hornby
  • 25 minutes
  • Serves 4

INGREDIENTS

600 g

Carrots

1 pinch

Chilli flakes

140 g

Split red lentils

1 l

Vegetable stock, hot

2 tbsp

Olive oil

2 tsp

Cumin seeds

1

Yogurt and naan bread, plain

125 milliliters

Milk