Rinse the lentils thoroughly under running water or place them in a container and fill with water several times, stirring and draining until the water is no longer cloudy.

Peel the ginger and grate it on a fine grater. Peel the garlic and press it through a garlic press or grate it on a fine grater. Heat the olive oil in a pot. After a while, add the ginger and garlic. Fry for a few minutes, stirring occasionally.

After the indicated time, season to taste with garam masala, salt, and pepper. Stir.

Then add the tomatoes (with the juice), lentils, and 1-2 cups of water. Cook for about 20 minutes on medium heat. Stir occasionally, and add more water if necessary.

Transfer the ready soup onto a plate.