3 carrots (about 360g/12½oz), roughly chopped
3 large garlic cloves (or 4 small cloves), finely chopped
1 onion, finely chopped
2 tbsp almond butter
dried chilli flakes, to garnish (optional)
200g/7oz dried red lentils
30g/1oz almonds
salt and freshly ground black pepper, to taste
1 tsp ground cumin
1 heaped tsp curry powder
1 tbsp olive oil
generous pinch smoked paprika
1 litre/1¾ pints vegetable stock (made with 1 stock cube)
1 wholemeal bread roll