Red lentil soup

Add the lentils to a large pot over high heat with the chopped vegetables, holding back two garlic cloves.

Add all the stock and one teaspoon of cumin and bring to a boil.

When it boils, pull out the tomato pieces and peel off the split skins.

Turn down to medium and simmer 45 minutes, then 10 minutes more if the carrots do not split easily.

Blend the soup fully with an immersion blender until no chunks remain and the texture is smooth.

Heat half a tablespoon of olive oil in a saucepan on medium and mince in the remaining two garlic cloves.

Fry the garlic about 30 seconds until it bubbles, add half a teaspoon of cumin, fry 10 to 15 seconds, add three tablespoons of white vinegar, fry 15 seconds more and stir it into the soup.

Season with salt and black pepper, taste, and add chilli powder for heat.

Fry half a cup of vermicelli in one tablespoon of olive oil over medium high heat about two minutes until golden, then stir it into the soup.

Add about a cup of water, boil 10 minutes until the vermicelli is cooked, diluting further if needed to a soup that coats a spoon.

Ladle into bowls and garnish with coriander leaves, sliced red chilli and nigella seeds; fried bread croutons optional.