Dry roast and grind cloves, cardamom and cumin. Fry chopped onion and grinded spices in Oil until soft.

Add lentils, fry 1 min. Add stock an tomatoes and carrots. Heat to a boil. Add cinnamon, chili sugar and turmeric. Add carrots. Boil for 20 -25 min.

When lentil and carrots are soft. Blend soup and add salt, sugar, chili to taste

Can be served with plain yoghurt and chopped fresh coriander and an indian naan or paratha.