2 tsp cumin seeds: 85p
Pinch chilli flakes: 85p
2 tbsp oil: £1.15
600g carrots, washed and coarsely grated (no need to peel): 45p
140g split red lentils: £1.00
1L hot vegetable stock (using stock cube) (optional): 49p
125ml milk (optional): 24p
Total cost using supermarket’s own brand products: £5.03
Cost per person: £1.26
1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan.
2. Add the oil, carrot, lentils, stock and milk to the pan and bring to the boil. Simmer for 15 mins until the lentils have swollen and softened.
3. Whizz the soup with a stick blender or in a food processor until smooth (or leave it chunky if you prefer).
4. Season to taste.
5. Serving suggestion – have with dollop of yoghurt and naan bread/ bread roll.