Ingredients

Method

• 1/2 cup red lentils, rinsed
• 1 tin Indian-style tomatoes, crushed
• 2 cups vegetable or chicken stock
• Salt and milled pepper to taste
• Handful of chopped coriander leaves
• Poppadoms or chapati breads for serving

Method

Ingredients

Simmer lentils with the tinned tomatoes and stock for about 20 minutes or until the lentils are cooked and the soup thickened.
If necessary, thin down with stock. Season to taste. Stir in some chopped coriander. Serve with poppadoms, quickly grilled until puff ed and pale golden.