Ingredients
• 4 cups vegetable stock
• 200g whole red lentils
• 3 cloves garlic, sliced
• 3/4 teaspoon ground cumin
• Salt
• Cayenne pepper
• 2 red capsicums, finely chopped
Directions
1. Combine the stock, lentils, garlic, cumin, and a pinch each of salt and cayenne pepper, in a large saucepan. Reserving some of the capsicum to use as a garnish, add the rest to the saucepan. Cook for 15 to 20 minutes until the lentils are soft.
2. Top with the reserved chopped capsicum just before serving.