Not one of the best looking dishes on this blog, but very, very simple and very tasty. Stir fry 300 gr shredded carrots for a minute or 2. Add 1 tsp cumin powder and half a tsp coriander powder. Then 400 gr of red lentils (from a can), 750 cl vegetable stock and 125 cl coconut milk. Bring gently to the boil
After 15 minutes you can use a stick blender to puree the soup.
Roast 2 tsp fennel seeds in a dey pan.
Serve with fresh coriander, Turkish yoghurt and the toasted seeds. Plus some warm naan or pita bread.
(A Janny van der Heijden recipe)