Creamy Lentil Soup
1 Pot mit Deckel, 2 Bowls, 1 Whisk, 1 Skillet, 1 Citrus juicer, 1 Tablespoon, 1 Teaspoon, 1 Cutting board, 1 Large knife, 1 Measuring cups
Heat a frying pan and dry roast the cumin seeds until they start to colour. Remove from the pan and set aside.
Heat the oil in the pan and gently cook the carrots for about 3 minutes or until they start to soften.
Stir in the lentils and the chilli flakes then add the stock or water and bring to a boil. Simmer for 20 - 30 minutes or until the lentils and carrots are cooked through.
Add the milk then whizz in a blender until smooth. Pass through a fine sieve, return to the pan and gently reheat. Season with salt and pepper and serve garnished with the lime zest.