Moroccan Red Lentil Soup

In a big pot heat a little olive oil, then add the crushed garlic and the spices. 

Stir for 2-3 minutes on a low heat until you start to smell the lovely fragrances. 

Add the red lentils to the pot and about 1-1.5 litres of vegetable stock. 

Cover and cook for about 30 minutes on a very low heat. 

Season with salt and freshly ground black pepper. 

You may have to add more water during the cooking process as the red lentils soak it up. 

Add the can of chopped tomatoes (or fresh ones if you prefer), stir occasionally and cook for another 15-20 minutes. 

Sprinkle some chilli flakes and squeeze a little lemon juice on top. 

You can garnish the soup with fresh parsley/coriander or some mint leaves.