• 275 g mix of brown, red and green lentils
• 2 tbsp Excella Sunflower Oil
• 1 Large onion chopped and peeled
• 2 large cloves of garlic
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 tsp garam masala
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 1 tbsp tomato puree
• 1 L vegetable stock

1. Rinse lentils in a colander and drain.

2. Heat oil in a large pot, add onions and garlic and sauté.

3. Stir in all the ground spices and tomato puree and cook for another 2 minutes.

4. Add in lentils and stock, bring to the boil then reduce to simmer uncovered until lentils are very soft approximately 30 to 40 minutes giving it a stir every now and then.

5. If the soup seems too thick add a little more water.

6. Split the soup in half and puree half using a hand blender.

7. Add pureed soup to the other half and adjust thickness if necessary with a little hot water.

8. Add salt and pepper to taste and serve with warm bread.