Chilli Lentil and Tomato Soup

Lentils lend themselves beautifully to soup and stews, as they rapidly cook down into a digestible mush. For this soup, I’d recommend brown lentils, as the red lentils have a slightly astringent, earthy taste some might dislike and yellow lentils I mostly prefer to serve as a soft dhal with spinach and coconut. Rinse the…