1
In a hot saucepan, toast cumin seeds and chilli flakes for about 1 minute until they become aromatic.
2
Using a spoon, remove approximately half of the mixture and put it aside. Then, in the same pan, combine and heat olive oil, carrots, split red lentils, hot vegetable stock, and milk until it reaches boiling point.
3
Let the lentils simmer for 15 minutes until they have plumped up and become soft.
4
Blend the soup with a stick blender or in a food processor until it is smooth, or you can keep it chunky if that is your preference.
5
Add seasoning according to your preference, and top it off with plain yogurt and a sprinkle of the spices that were toasted and set aside. Serve alongside naan bread that has been warmed up.