Ingredients Olive oil - 2 tbsp Onions - 250 g, chopped Tomatoes - 375 g, quartered Split red lentils - 285 g Water - 900 ml Lemon juice - to taste
Methods 1) Heat the olive oil in a large pan and when hot add the onion. Fry for 5-10 minutes until the onion is just beginning to turn brown. 2) Add the tomatoes, water and lentils to the pan. Bring to the boil, cover and simmer on a low heat for 30 minutes. 3) Pour into a blender and blend to a creamy consistency. Return to the pan and reheat for 5 minutes. Serve with a little lemon juice or lemon wedges to squeeze over. Serves 4.