SPICY TOMATO & LENTIL SOUP

SERVES 6

Olive oil
1 onion, finely chopped
1 clove of garlic, minced
1 carrot, diced.
1 stalk of celery, diced
1-2 red chilies, (substitute chilli powder to taste)
1 heaped tsp of garam masala
2 cups of brown lentils
400 g tin of tomatoes (chopped)
1 litre of vegetable stock.

1. Fry onion garlic carrot celery and chilli until soft.
2. Add the garam masala and cook until the fragrance is released.
3. Add lentils, can of tomatoes and stock to veggies.

4. Cook on slow heat until lentils are soft. Add water if required .

5. Garnish with coriander .

6. Serve with crusty bread.