Rowan Marshall

Carrot, lentil, and cumin coup

This one is stolen from the BBC Good Food site. It’s spicy, flavoursome, quick to make, and incredibly delicious.


  • 2 tsp cumin seeds
  • Chilli flakes (I use red pepper flakes)
  • Olive oil
  • 600g grated or finely diced carrots
  • 140g split red lentils (wash until water runs clear beforehand)
  • 1L vegetable stock
  • 125ml milk
  • Yogurt (high fat is best) and naan bread to serve with


  1. Heat a saucepan and dry-fry chilli flakes and cumin seeds until popping. Beware spicy smoke and hot air.
  2. Scoop out half and set aside for toppings.
  3. Add olive oil, carrots, lentils, stock, and milk to pan and stir. Bring to a boil and simmer for ~15 minutes.
  4. Blend in pan with a stick blender.
  5. Season to taste and serve with a dollop of yogurt. Sprinkle remaining toasted cumin and chilli on top. Naan bread for dipping.