This soup is a snap to make especially if you use frozen vegetables. Red lentils cook pretty quickly but yours may take a little longer, see how you go.
Heat the oil in a large saucepan and fry the onions 2 minutes, stirring. Add the lentils, water, milk and crumbled stock cubes. Cook over high heat, covered, 5 minutes or until lentils are soft.
Meanwhile, heat the carrots in the microwave on high power 1 minute.
Add cumin and puree the lentils with a hand blender to desired texture. Season to taste. Serve with the carrots on top and sprinkled with fresh parsley or coriander.