Ingredient List:

2 tablespoons olive oil

1 medium onion, finely diced

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon cayenne pepper

1/2 teaspoon ground turmeric

1 to 1 1/2 teaspoons salt (or to taste)

1 teaspoon garlic, finely grated

1 teaspoon ginger, finely grated

200 grams canned or 2 medium tomatoes cut into quarters

2 carrots, roughly chopped

1 cup red lentils

1/2 to 1 teaspoon chilli flakes

4 to 6 cups water

5 grams coriander leaves, finely chopped (to serve)

Freshly squeezed lemon juice (to serve)

More chilli flakes (to serve)

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Method: 

Step 1: In a medium to large sized pot, add oil.

Step 2: Add onion and sauté till soft.

Step 3: Add spices, ginger and garlic and cook for 30 seconds.

Step 4: Add tomatoes, then cover with a lid and cook until most of the water has evaporated.

Step 5: Add lentils, carrots, chilli flakes, salt, 4 cups of water and cook till lentils are soft.

Step 6: Remove pot from the heat and blend mixture till smooth.

Step 7: Check seasoning and add more water if you desire a thinner soup.

Step 8: Serve hot with coriander, chilli flakes and a squeeze of lemon juice. 

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Best served with toasted cheese or warm ciabatta bread.