Method

Score the bottom of the tomatoes into the skin. Place them in a bowl and cover with boiling hot water. It will then be easier to remove skin.  Remove the seeds also and chop finely.

Spray a large saucepan with non stick spray. Cook the chopped onion and celery  until softened. Add a little of the stock if it starts to stick.

Add the garlic, ginger and cumin and then the chopped tomatoes and lentils. Cover over a low heat for 3-4 mins.

Add the stock,tomato puree and tabasco sauce. Bring to the boil, then lower the heat and simmer  for about 40mins until lentils are soft. Season to taste with salt and pepper.

Puree the soup in a blender.

Serve topped with a spoonful of fat free natural yoghurt and some chopped fresh parsley.