Ingredients:

3 tablespoons oil, 2 chopped onions, 1 chopped carrot, 2 chopped celery sticks, 1 clove garlic (crushed), 2/3 metric cup lentils (160ml), 1 tsp ground cummin, 4 cups stock (or water), 3 tomatoes peeled seeded and chopped, salt and pepper to season, 1 tablespoon parsley to garnish

Method:

Heat oil in a large pan. Add onions, carrot & celery and fry until softened. Add all the rest of the ingredients except tomato, bring to the boil then reduce heat and simmer for 40 minutes, stirring occasionally (needs more stirring near the end). Add tomatoes and salt and pepper to taste and cook further 5 minutes. Pour into warmed tureens and sprinkle with parsley. Serves 6.