作者：沪江英语编译 来源：Angie's Recipes 2011-05-03 16:41
2 tsp Cumin seeds
2 tbsp Olive oil
120 g Green lentils
1100 ml Vegetable stock
150 ml Milk
Salt and pepper
1. Heat a saucepan and dry fry the cumin seeds for 1 minute until they start to jump around the pan and aromatic. Remove half of the seeds and reserve. Add in oil, grated carrots, lentils, stock and milk. Bring it to a boil. Simmer for about 15 minutes until lentils are softened.
2. Remove the soup from the heat and process the soup with a stick blender until smooth. Season the soup with salt and pepper. Heat the soup through over the low heat. Ladle the soup into bowls, top with yogurt and sprinkle the reserved cumin seeds.