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This tasty lentil soup can be served with poppados.
1 Fry the onion in olive oil until soft. Add the rest of the veggies, then stir-fry until fragrant. Add the cinnamon and ground spices.
2 Add the lentils, stock, tomato paste and bay leaf. Season with salt and pepper, bring to the boil and cook for about 20 minutes – until the lentils and veggies are soft. Mash lightly using a fork.
