Fry some bacon pieces until really crisp and serve like croutons or for a rustic Middle Eastern feel add a tin of chickpeas with the veg.
Heat 1 tbsp oil in a large pan and fry the ginger and spices
for a couple of minutes. Add the vegetables and cook for
5 minutes more then add the lentils and stock.
Bring to the
boil and simmer for 15 minutes, stirring occasionally until
the lentils are tender. Blend until smooth or leave chunky.
Stir through a squeeze of lime juice and serve sprinkled with coriander.