Hearty tomato and red lentil soup

Instructions

1. Heat olive oil in a large saucepan over medium heat. Add onion, garlic, celery, carrot and cumin seeds. Cook, stirring, for 5 minutes or until vegetables are tender.
2. Add ground coriander, paprika, turmeric and tomatoes and continue to cook for 8-10 minutes, stirring often until the tomatoes are soft.
3. Add water, lentils and tomato paste. Bring to the boil, then simmer for 25-30 minutes, adding a touch more water if needed. Add sugar, if using, then season with salt and pepper.
4. Serve hot, with toast and spread.