Method

• Heat the olive oil over a medium heat in a large pot
• Add cumin seeds, and chilli flakes
• Cook for 30 seconds then add the finely chopped onion and garlic
• Stir then put a lid on for 10 minutes to cook and sweat
• Add the roughly chopped carrots, red lentils and stock
• Cook for about 30 minutes, until the carrots are soft and the lentils have softened
• Add the coconut cream
• Then blitz with a stick blender
• (Or you could mash it but it won't be nearly as smooth)
• Add the lemon juice
• Taste, and perhaps add some salt and pepper
• Serve with toast for lunch