This hearty lentil soup is great for dinner or lunch.
Makes six serves.
Finely chop the onion, garlic, celery and carrot. Add a little oil to a large saucepan or stockpot with the onion, garlic, celery and carrot and cook over a medium heat for five minutes until they onions are translucent.
Blend the tin of tomatoes until smooth. Add all the remaining ingredients to the pot and bring to a boil. Reduce the heat and leave to simmer for 35 minutes. Season with salt and pepper.
Serve with a teaspoon (or so) of red wine vinegar, a handful of chopped parsley and crusty bread.