Mexican Tomato Soup

1 jar passata

2 jars chicken stock

1 onion sliced

1 carrot peeled and sliced

1 clove garlic

2 teaspoons mild chilli powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup red lentils

Soften onion, garlic and carrot  in a little olive oil. Add all other ingredients and simmer until veg and lentils are tender. Blend in a liquidiser or with a stick blender until smooth-ish. Can add some fresh chopped coriander to serve.

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