Wash the red lentils and put aside

Peel the onion and garlic, chop fine and put aside

If you want to use the chili pepper wash it then cut it open and remove the seeds and cut fine and put aside

Peel the skin from the ginger root, grate it and put aside

Cut the peeled tomatoes into cubes and put aside with juice

Put a 2 liter soup pan on medium heat with some olive oil, add the onion, garlic and optional the red chili pepper and fry slowly untill the onion is soft and looks glassy

Now add the grated ginger root, the garam masala and cumin and slowly fry for another minute or to release all the flavours

Add the tomatoes, chicken stock and red lentils and bring to boil

Let boil for about 20 min then blend smooth with an electrical hand blender, add the coconut milk and boil another minute

Add pepper and salt to taste and garnish with some parsley