A cuddly soup that freezes well.
4 cloves garlic, chopped
thumb sized piece of ginger, grated
1 red chilli, finely sliced
2 tsp ground cumin
2 tsp ground corriander
400g red lentils
2 x 400g tins of chopped tomatoes
1.25 litres water
1 tablespoon tomato puree
Cook the garlic, ginger and chilli in a little hot oil for a couple of minutes.
Add the cumin and corriander and cook for another minute before adding the remaining ingredients.
Simmer for about 30 minutes until the lentils are soft.
Blend until smooth
