An easy vegan weeknight soup that's perfect for the whole family. Easy to adapt to different palates by varying the toppings.
Boil the kettle.
Top and tail the carrots. Peel and slice them and add to the pan.
Weigh out the split red lentils and add them to the pan.
Make up the stock if necessary and add to the pan, along with 500ml freshly boiled water.
Measure out the cumin and add it to the pan.
Bring the pan to the boil. Turn down the heat and simmer for 15 minutes or until the lentils are tender.
Take the pan off the heat and blend the soup in batches.
Return the soup to the pan to warm through. Serve with your favourite toppings.