Instructions

1. Finely chop the onion, ginger and garlic. Roughly chop the carrots.
2. Heat the oil in large saucepan and gently fry the onion for 5 minutes, then add the garlic, ginger, curry powder and garam masala. Stir for a minute, then add the tomato purée and stir again for a minute. Pour in the stock and add the bay leaf and lentils.
3. Bring to the boil, cover and gently simmer for 25-30 minutes, until tender.
4. Add the green peas and bring to the boil.
5. Cook for another 5 minutes, turn off the heat, remove the bay leaf, stir in the coriander leaves, then process it with a stick blender until you get a textured soup. If it’s too thick, add more stock.