Red Lentil Soup

Wash, trim and finely dice the fennel. Wash the chillies and cut into thin rings. Peel and finely dice the onion. Heat the oil and sweat the onion, ginger, fennel and chilli. Add the curry powder and sweat briefly, then stir in the lentils and add the stock. Cover and simmer over a low heat for about 20 minutes, or until cooked. Then take 2 ladlefuls of lentils out of the soup and finely puree the rest of the soup. Return the whole lentils to the soup.