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Quick Spicy Lentil Soup

800 gram can crushed tomatoes
3 cups chicken or vege stock
1 bag The Wright Sprouts lentils
½ tsp chilli flakes
¼ tsp each ground ginger & cinnamon
¼ tsp yellow mustard seeds
¼ tsp turmeric
¼ tsp gound fenugreek
¼ tsp garam masala
½ cup chopped coriander
Poppadoms to serve

Combine tomatoes, stock, lentils and spices in a large saucepan.  Simmer, covered, for 10 mins and then uncovered, for a further 10 mins until the lentils are cooked and the soup thickens slightly. Season to taste.
Stir coriander through. 

Top soup with coriander sprigs and serve with poppadoms.