Ingredients

• 100 ml Bonny Full Cream Evaporated Milk 
• 1 tablespoon olive oil
• 1 onion chopped
• 4 medium carrots coarsely grated
• 140g dried red lentils uncooked
• 1 litre vegetable stock/broth
• 50 ml water
• 1 teaspoon ground cumin

Preparation

1. Heat the oil in a large pot over a medium heat. Add the onion and cook for 3 minutes until softened.
2. Stir in the carrots, lentils, stock, evaporated milk, water and cumin, then bring to a boil.
3. Reduce the heat and simmer for 15 minutes or until the lentils are cooked.
4. Puree with a hand held blender. Add more water to thin, if desired.
5. Ladle the soup into bowls and optionally serve with chopped fresh parsley and mixed seeds.