Chermoula Spiced Lentil, Carrot and Tomato Soup

Pour the boiled water from your kettle into a large saucepan with 1/4 tsp salt on high heat.

Add the red lentils and bring back to the boil.

Lower the heat and simmer until the lentils are starting to soften, 6-7 mins - you'll finish cooking them in the soup later. Drain in a sieve and set aside.

In the meantime, peel and grate the garlic (or use a garlic press). Trim the carrot, then coarsely grate (no need to peel).

Pop the (now empty) saucepan back on high heat with a drizzle of oil.

Once hot, add the carrot and stir-fry until slightly tender, 2-3 mins.

Add the cumin seeds, chermoula spice mix and half the garlic, then cook until fragrant, 1 min more. 

Add the tomato puree, vegetable stock paste, par-cooked lentils, sugar and water for the sauce (see pantry for both amounts) to the saucepan.

Bring to the boil, then lower the heat and simmer until thickened, 8-10 mins. 

In a small bowl, combine the remaining garlic with the olive oil for the garlic bread (see pantry for amount). Season with salt and pepper, then spread over the naans. 

Once the pepper is cooked, stir it through the lentil soup. Season with salt and pepper.