Preparation time: 10 minutes
Cooking time: 15 minutes
4 cloves of garlic, peeled and chopped
1 tbsp paprika powder
2 tbsp olive oil
600 g carrots, washed thoroughly and coarsely grated (better not peeled)
140 g red lentils
1litre vegetable stock
1 cup plain yogurt
bread of your choice (consider pita, naan or ciabatta), to serve
Heat a large heavy based saucepan, add the oil, carrot, lentils and stock to the pan and bring to the boil. Simmer for 15 minutes. Then add the garlic, paprika and milk, and simmer for another 10 minutes. The lentils should be swollen and carrots soft.
Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer). Season with salt and ground black pepper to taste.
Optional: Finish with two-three spoons of plain yogurt.
Serve with warmed breads.