Method

• Step 1

  Finely chop 1 onion.

• Step 2

  Heat 1 tbsp sunflower oil in a saucepan over medium heat.

• Step 3

  Add the onion and cook for 8–10 minutes until softened.

• Step 4

  Add 2 tins plum tomatoes, 150 g red lentils and 1 litre vegetable stock.

• Step 5

  Bring to the boil, then reduce to a simmer and cook for 25 minutes until the lentils are soft.

  

• Step 6

  Add 2 tsp sugar and season with salt and black pepper.

• Step 7

  Blend until smooth using a stick blender or leave chunky if preferred.