This lentil soup is wonderful with some warm bread ... Add the coriander, cumin, cayenne, and garam masala and cook, stirring, until fragrant, 4 minutes. Add the stock, tomatoes, and lentils ...

Add the sweet potatoes and carrots, followed by the chicken broth and tomatoes, with their juices. Increase the heat to high ...

Add the bread, basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes, or until the bread has soaked up some of the soup.