2 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli powder
1/2tsp ground ginger
1/2tsp garam masala
350g split red lentils
2 carrots, finely chopped
2 celery sticks, finely chopped
2.25 litre vegetable or chicken stock
salt and pepper
Juice of 1 lemon
To serve:
Pita bread
Grated rind of 1 lemon

1. Heat the oil in a large heavy based saucepan, fry the onions and garlic for 10 minutes, until lightly browned, then add the spices and cook over a gentle heat for 3-4 minutes.

2. Wash the lentils in a sieve and drain, add to the pan with the carrots, celery and stock. Bring to the boil, cover with a lid and simmer over a low heat for 45 minutes, until the vegetables and lentils are tender. Season to taste with salt and pepper and stir in the lemon juice.

3. To serve warm the bread and sprinkle the lemon rind over the piping hot soup.

Tip:

This soup freezes well for up to 1 month. Don't season with salt until the lentils are cooked, as it will toughen them.