½ tsp chilli flakes
2 tbsp olive oil
2 Bramley apples (approx 450g), peeled, cored and roughly chopped
125g split red lentils
250ml coconut cream
2 tsp cumin seeds
450g carrots, peeled and cut into small pieces
1 celery stick, finely sliced
750ml hot vegetable stock
Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.
Add the oil to the pan, and once it is hot, stir in the carrots, apple and celery. Fry for about 5 minutes, and then add the lentils, stock and coconut milk. Bring to a simmer and cook for about 15 minutes, covered with a lid, until the carrots and lentils are tender.
Blitz the soup until smooth, and season with salt and pepper. To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves. Serve with warm naan bread.