Heat the olive oil on a low heat and add the onion, celery and dry spices to the pan. Cook for 3 minutes. Add the plum tomatoes, tomato purée, lentils and stock, bring to the boil and simmer for 20 mins, or until the lentils are tender. Remove from the heat, blitz in a food processor and check seasoning. Serve with a dollop of crème fraîche and a handful of coriander leaves.
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