Lentil Soup

Wash the lentils well in a sieve. Put them in a saucepan adding water to twice the height of the lentils. Add the garlic cloves and bring slowly to the boil. Scoop off the white froth until most of it has gone, then lower the heat and half cover with a lid. Simmer for about 15 minutes until the lentils are very soft. Once the lentils are mushy add salt to taste. Off the heat, stir in the cornflour and water, then bring it back to low heat and stir until fully dissolved. It might be the right consistency but if too thick add some water. Then add the cooking oil, a heaped teaspoon of powered cumin (or more to taste) and the juice of at least half a lemon (I like more). Taste to check salt and other seasonings. Classic comfort food, good served with croutons fried in olive oil.