Red Lentil Soup with Cumin

Directions

1. Heat the olive oil in a large saucepan and gently fry the onion and garlic until soft. Add the cumin seeds and toast for a few minutes until just coloured.
2. Add the red lentils to the pan and stir well so they become coated with the onion mixture.
3. Next pour over the stock, bring to the boil and simmer for 15 minutes so that the lentils have a chance to soften. Then add the passata and bring to the boil. Turn down the heat and simmer, covered, for a further 30 minutes.
4. Leave to cool then, using a blender or food processor, puree the soup until very smooth. Season to taste then heat gently before serving, garnished with chopped coriander.