This isn’t the soup of the day, it’s not even the soup of the month it’s the soup of the year! (Seriously, it’s that good).
Heat the oil in a saucepan and sauté the onion, carrot and celery for 10 minutes. Tip in the garlic, garam masala, cumin and chillies.
Pop the lentils into the pan, pour in the vegetable stock and stir. Add a tablespoon of tomato puree and stir.
Tip in the chopped tomatoes, season with salt and pepper and stir to combine.
Reduce the heat and simmer, cover and cook for 30 minutes. Serve with greek yoghurt, fresh coriander and crusty bread.