Spice it up with Lentil Soup

I thought spring in London would be just manageable -- nah uh. Its bitterly cold, grey and windy. The best sancturies for the weary hearted are the cosy narrow shopfronts of cafes so abundant on the streets. It warms you up instantly and recharges you to face the bleak air outside. If I had a cafe in London I would cook this:

You will need

Core ingredients
1 carrot (diced)
1 onion (diced)
2 sticks celery (diced)
2 cloves garlic (crushed)
1 Tsb salt
1 can tomatoes
1 cup red lentils
3 cups home made stock

Seasoning (pinch of each)
Chilli flakes (my favourite are these ones I got in Rome - see pic)
Curry powder (or any combo of tumeric, cumin, garam masala etc)
Paparika
Pepper
Coriander and/or italian parsley to garnish

1) Saute onions, celery & carrots in cooking oil on med/high heat in large soup pot, add salt & spices.

2) When just cooked, add lentils and coat well with oil. After 1 minute or so add canned tomatoes, crushing if they are not the chopped variety. Leave to simmer for another 3 or 4 minutes.
3) Add stock. Mix well, turn up heat and boil for 8 - 10 minutes. Turn heat to lowest and simmer for 20 - 30 minutes, carefully stirring occasionally to avoid burning.
4) Garnish and serve with crusty toast, best ones are with cheese, melted or unmelted.