Ingredients:

2 tsp Cumin seeds
2小勺孜然

2 tbsp Olive oil
2大勺橄欖油

650克胡蘿卜，洗凈切小塊

120 g Green lentils
120克 綠小扁豆

1100 ml Vegetable stock
1100毫升 蔬菜湯

150 ml Milk
150毫升牛奶

Salt and pepper
適量 鹽和胡椒

Plain yogurt
原味酸奶

Method:

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.
燒熱炒鍋，放入孜然干炒1分鐘直到其出香味，這時(shí)孜然會(huì)在鍋里蹦開(kāi)。預(yù)留一半孜然。加入油，胡蘿卜塊，小扁豆，蔬菜湯和牛奶。燒開(kāi)，繼續(xù)小煮15分鐘直到小扁豆變軟.

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.
熄火，用打碎機(jī)將其打成泥，加鹽和胡椒調(diào)味。用小火將湯燒熱。入碗，勺上少許酸奶，灑上少許孜然粒食用。