Cheap and easy soup to make, plus super healthy.
Heat the olive oil in a large saucepan. Fry the garlic, onions, ginger and carrots for 5 minutes.
Add the red lentils and stir in.
Dissolve the stock cubes or bouillon powder in the water and pour into the pan. Bring to the boil.
Stir, turn heat low, and cover the pan. Simmer for about 25 minutes, or until all the vegetables are soft and the lentils are cooked
Remove the pan from the heat and blend the soup using a liquidiser or stick blender.
Taste and add seasoning if necessary. (For a more chunky texture, leave some of the soup un-processed.)
Add the chopped coriander and serve.