- STEP 1
Dry fry cumin seeds for 1 min. Set aside
- STEP 2
Whizz carrots, onions and scotch bonnet. Sauté for about 5 min then add cumin seeds and other spices. Sauté for further 5 mins.
- STEP 3
Add chopped tomato, rinced lentils and hot stock. Simmer for 20 mins. Add chick peas. Cook a further 5 mins (or until lentils are soft).
- STEP 4
Whizz up in batches and serve with fresh chopped coriander.