Veg required is onion, carrot & celery sticks
plus Red Lentils, stock cubes & tin of chopped tomatoes
and you need Cumin, Coriander & Garlic granules (or 1 crushed Garlic clove)
Roughly chop onion
Roughly chop celery & carrot (washed & scraped)
Boil kettle and make 1200ml of vegetable stock (2.5 pints)
Pour olive or vegetable oil into base of pot (around 2 tablespoons)
With pot on medium heat, add onions and cook for 7 to 8 mins (until onion is soft)
Add carrot and celery and cook for another 3 to 4 mins (stir regularly)
Add cumin, coriander and garlic
Add vegetable stock and bayleaf (optional)
Add 125g of Red Lentils or quarter of a pound
Add full tin of chopped tomatoes, stir and bring to boil.
After being brought to boil, place lid onto pot, turn down heat and allow to simmer for 25 to 30 mins
Remove bayleaf, and put into blender. Blend thoroughly and return to pot.
Allow to settle in pot for around 10mins. Soup is then ready to serve. Like many soups this will taste even better next day.