1 tbsp. olive oil
1 onion, thinly sliced
1 tsp. salt
freshly ground black pepper
3 tbsp. tomato paste
2x 14 oz. (400g) cans chopped tomatoes
1.5 pt. (700ml) vegetable stock
3.5 oz. (100g) red lentils
0.5 oz. (15g) fresh basil
Pour the olive oil into a large pot and place over medium-low heat. Add the onion, salt and black pepper and cook for 5-7 minutes, or until the onions have softened.
Add the tomato paste and cook for a further minute, stirring constantly. Now add the tinned tomatoes with their juices, the vegetable stock, lentils and basil, and stir to combine.
Increase the heat to bring to a simmer. Partially cover the pot with a lid and continue to simmer gently for 20 minutes, or until the lentils have softened.
Once cooked, blend the soup with a hand mixer until smooth.