Red Lentil Soup with Bruschetta

For the lentil soup, peel onion and garlic and finely chop. In hot oil, sauté onion and garlic until translucent. Rinse tomatoes, remove stem and cut tomatoes into cubes. Sauté curry paste with lentils briefly, add tomatoes and broth. Stirring occasionally let simmer for about 15 minutes. Add broth as needed. Season with salt, lemon juice and cayenne pepper. 

For the bruschetta, toast baguette slices. Peel garlic and cut in half lengthwise. Rub slices of bread with it. Rinse tomatoes, cut in half, remove stalk and cut tomatoes into small cubes. Season with salt and pepper. Brush bread with the olive oil and cover with the diced tomatoes.