Chilli, Tomato and Red Lentil Soup


1 tbsp vegetable oil
1 large onion, chopped
1 clove garlic, crushed
1 tsp chilli flakes
4 tbsp tomato puree
2 tsp sugar
175g red lentils, soaked
400g can chopped tomatoes
600mI vegetable stock
1 tbsp Worcestershire sauce
salt and freshly ground black pepper
fresh chopped parsley to garnish
1 tsp balsamic vinegar


Heat the oil in a large pan and fry the onion, garlic and chilli flakes for 4-5 minutes.

Add the tomato puree and sugar and cook for another 3-4 minutes.

Stir in the lentils, tomatoes, stock, Worcestershire sauce and seasoning to taste.

Bring to the boil, then cover and simmer gently for 45 minutes, adding extra liquid if required.

Blend until smooth in a blender or food processor then return to a clean pan and bring back to a simmer.

Add the vinegar a little at a time to taste.

Serve hot garnished with freshly chopped parsley.