• Heat a large casserole, stock pot or saucepan and dry-fry the cumin seeds with a pinch of chilli flakes for 1 minute, or until they start to jump around the pan and release their aromas.
• Scoop out about half with a spoon and set aside. Add the olive oil, carrots, lentils, hot 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 or in a food processor until smooth (or leave it chunky if you prefer).
• Season, to taste and finish with a dollop of plain yogurt (if using) and a sprinkling of the reserved toasted spices. Serve with warmed naan breads or crusty bread (optional).

Slow Cooker Instructions

• Place half the cumin seeds, half the chilli flakes, the oil, carrots, lentils and 700ml of hot stock into your slow cooker pot. Cover and cook on High for 3 hours until the lentils are tender.
• Dry-fry the remaining cumin seeds and chilli flakes just until fragrant. When the slow cooker is done, stir in the milk and whizz up the soup depending on how chunky you'd like it.