MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spiced Carrot And Lentil Soup
 Categories: Soups
      Yield: 1 Batch
 
      2 ts Cumin seeds
      1 pn Chilli flakes
      2 tb Olive oil
    600 g  Carrots; washed and coarsely
           -grated (no need to peel)
    140 g  Split red lentils
      1 l  Vegetable stock; hot (from a
           -cube is fine)
    125 ml Milk
           Plain yogurt and naan bread;
           -to serve
 
  Heat a large saucepan and dry-fry the cumin seeds and chilli flakes
  for 1 minute, or until they start to jump around the pan and release
  their aromas. Scoop out about half of the seeds with a spoon and set
  aside. Add the oil, carrot, lentils, stock, and milk to the pan and
  bring to the boil. Simmer for 15 minutes until the lentils have
  swollen and softened.
  
  Whizz the soup with a stick blender or in a food processor until
  smooth (or leave it chunky if you prefer). Season to taste and finish
  with a dollop of yogurt and a sprinkling of the reserved toasted
  spices. Serve with warmed naan breads.
  
  Recipe FROM: <gemini://gmi.noulin.net/cooking/101.gmi>
 
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