Spicy Lentil Soup

Rinse the red lentils in cold water. Drain the lentils well and put to one side.

Heat the oil in a large non-stick saucepan and fry the onion and garlic gently until softened but not browned.

Stir in the cumin, coriander, garam masala, tomato puree (paste) and 4 tablespoons of the stock. Mix well and simmer gently for 2 minutes.

Add the lentils and pour in the remaining stock. Bring to the boil, reduce the heat and simmer, covered, for 1 hour until the lentils are tender and the soup thickened. Stir in the sweetcorn and heat through for 5 minutes. Season well.

Ladle into warmed soup bowls and top each with a spoonful of yogurt and a sprinkling of parsley. Serve with warmed pitta (pocket) bread.