Heat a large pot on medium heat. Dry-fry the cumin seeds and chilli flakes for a minute or two, until they start to release their aromas.

Add 2 tbsp olive oil along with the carrots carrots and fry for a few minutes.

Add the red lentils and vegetable stock to the pot and bring to the boil.

Simmer for 15 mins until the lentils have swollen and softened.

Whizz the soup with a stick blender or in a food processor until smooth.

Check seasoning and add more salt or chilli flakes.

Let the soup come to room temperature.

Spread the soup puree on dehydrator trays covered with non-stick sheets or parchment paper.

Dehydrate at 130°F/ 55°C for 4-6 hours or until completely dry and crumbly. (Check it from time to time to see if it's done.)

Let cool to room temperature, then grind the dehydrated soup into a powder using a blender or food processor.

Divide into two individual portions and pack them in zip lock bags. Store in a dark, cool place.

Boil 500ml water per portion of soup.

Add the dehydrated soup to the water and simmer for a minute or two, stirring most of the time. The soup should rehydrate reasonably quickly.

Garnish with more chilli flakes if you'd like. Enjoy with flatbread, sourdough, or oat cakes.