Ingredients 1 dsp olive oil 1 onion, chopped2 garlic cloves, crushed and chopped3 stalks celery, chopped2 bay leaves1 red chilli, finely chopped100g red lentils 1 can chopped tomatoes500ml vegetable stock1 tblsp tomato pureesea salt & black pepper Method Heat the oil in a large, heavy based pan and cook the onion until softened. Add the celery, bay leaves, chilli and cook for 2-3minutes with the lid on. Add the lentils, tinned tomatoes, stock and tomato puree and bring to the boil. Simmer for 15-20minutes until the lentils are cooked. Add the garlic. Take off the heat and blitz in your blender until smooth. Season with sea salt and black pepper.