Tomato and lentil soup

Lentil recipes we have known and loved, number 9,476.

You'll need:

an onion, finely sliced
a clove of garlic
half a mugful of lentils
some vegetable stock (I saved some sweetcorn cooking water)
a tin of tomatoes
half a teaspoon of cumin seeds and coriander seeds
salt and black pepper

Fry the onion and garlic, together with the cumin and coriander in a little olive oil, until the onion has gone transclucent. Add the vegetable stock (I must have added about a mugful), and the lentils. Leave simmering away for 10 minutes or so. Chuck in the tomatoes, and simmer for another 10-15 minutes. Season to taste with lots of black pepper and a little salt.

Puree with the hand blender, taking care not to cover the kitchen. You could add a little creme fraiche to it, I guess, but that's fancy talk.