Instructions: Place the lentils in a pot with 5 cups of the water. Bring to a boil, then lower the heat and simmer for approximately 5 minutes.

In the meantime, mix the flour with the remaining water to make a smooth paste. Add to the lentils. Stir in the lemon juice and salt and continue stirring over a high heat until the soup mixture returns to a boil. Lower the heat; then cover and cook for 15 minutes, stirring once in a while.

While the mixture is cooking, heat the oil in a frying pan. Add the garlic and the coriander and fry until the garlic is golden brown. Stir this mixture into the soup. Simmer for a few minutes, then add the cumin and cayenne pepper.

Stir and serve hot. 177cals, 5g fat

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