By Fraser Reid
The chilli is optional here – the soup is great either way. If you do want some heat, why not try a Kashmiri or chipotle chilli to vary the flavour.
Heat the olive oil or butter in a pot on a medium-low heat. Fry the onion and garlic for 5–10 minutes until they are soft.
Add the tomatoes, ginger, ground cumin, half of the chilli and the lentils and give everything a stir.
Pour in 1.2 litres of boiling water, crumble in the stock