Spritz a pan with Frylight, bring to a medium heat and add 1 Tablespoon of vegetable stock and the onion. Cook for a few minutes until softened.
Add Carrot, Cumin, Garlic, Ginger, Turmeric, Mustard Powder, Tomato puree, Salt and Pepper.
Stir in all of the vegetable stock and milk , add the lentils, cover with a lid and allow to simmer for 15 minutes or until the lentils are cooked.
Place straight into the blender/food processor and puree until soft and creamy. If the mixture appears a little too thick add a bit of boiling water and puree again.
Ladle into bowls and garnish with chopped fresh parsley.