Fresh Tomato, Lentil and Onion soup

Ingredients:

Oil: 2 teaspoons
Onion: 1 large (chopped)
Shajeera: 1 teaspoon
Tomatoes: 2 large (roughly chopped)
Split lentils: 1/2 cup (red gram dal)
Vegetable stock: 3 3/4 cups
Salt and freshly ground pepper to taste
Chopped coriander, to garnish

Procedure:

Heat oil in a large saucepan. Add the onion and shajeera and cook for 5 minutes, stirring ocasionly.Add the lentils and  cook for 1 minute.

Stir in the tomatoes, stock. cover, bring to boil and simmer for about 20 minutes, stirring ocassionally.

When the lentils are cooked and tender, set the soup aside to cool slightly.

Puree in a blender or mixer until smooth. Season with salt and pepper, return to the sauce pan and reheat. Ladle into soup bowls to serve and garnish each with chopped coriander.