Ingredients:

1/4 lb red split lentils
1 onion
2 cloves garlic
1 courgette
1 carrot
1 red pepper
1 tblsp tomato puree
1 can plum totatoes
1 tsp dried basil
1 tspn dried oregano
1 1/2 pints vegetable stock
Fresh basil to garnish.

Preparation method:

Prep: 10 mins
1. Chop onion, crush garlic and cook gently in enough water to cover the bottom of your pan.
2. Chop the tinned tomatoes and add to the onion and garlic.
3. Thinly slice the courgette, carrot and red pepper and add to the pan.
4. Add the dried herbs, lentils and tomato puree and mix well.
5. Turn the heat up until bubbling and add the stock.
6. Simmer for 45 mins.
7. Garnish with some basil leaves
8. Season and serve!

Makes six servings.

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