Carrot and red lentils soup Recipe

Dry-fry the crushed red pepper flakes for 1 minute in a large saucepan, or until they start to jump around the pan and release their aromas. Add the oil, carrot and lentils, stir.

Add water and crumbled vegetable cube to the pot and bring to the boil. Simmer for 15 mins 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). Stir in milk and cumin. Serve sprinkled with toasted sunflower seeds.