Lentils are a healthy source of protein and dietary fibre. The soup is earthy and will keep you full for a long time.Combine lentils with sweet carrots, spinach and big rustic wedges of fresh lemon.
Heat olive oil in a large saucepan over medium–high heat.
Fry the cummin, corriander seeds, diced red chilli pepper and garlic until they release their favour.
Add chopped shallots, celery and carrots; sauté until veggies are golden brown, about 10 minutes. Add 3 cups vegetable stock (or water if you don't have the stock), lentils, and diced tomato and let it get to a boil.
Keep cooking this on medium–low heat, cover, and simmer until lentils are tender, about 15 minutes.
Take the lentil and the veggies out of the soup, to a blender and puree until smooth. Put the lentil-veggie puree back to the soup and season with salt and pepper.
Serve with sun dried tomatoes and big wedges of lemon.