2 tsp. olive oil
1 medium onion chopped
2 large carrots chopped
1 small red pepper chopped
1 tsp. paprika
1 tsp. turmeric
1 pinch cinnamon
1 pinch chilli powder
1 bay leaf
125g red lentils
1 can chopped tomatoes
750ml vegetable stock
Salt and milled black pepper to taste
Heat the oil and fry the onions, carrots and red peppers gently until soft but not brown
Add the spices and fry for a few minutes.
Add the bay leaf and tomatoes and stock and cook until the vegetables are tender.
Remove the bay leaf and liquidise the soup.
Add the lentils and cook until they are tender.