Combine water, red lentils, chopped tomatoes, herbs and cubes and cook over medium fire for about 30 – 40 minutes. In meantime roast the garlic: cut of tops of the garlic heads or half the heads across (similar to this recipe here ), bake in the oven preheated to 200°C (392°F) until soft and browned. Use fork to remove roasted garlic cloves from the shells, add them to the soup as well and cook some more. Turn of the fire, season the soup to taste with salt, cream or olive oil and optionally chilli flakes. Serve while still hot with some crunchy bread on a side or in smaller portions, cooled down, gazpacho style with some croutons.
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