Published Wednesday, 11 August, 2010 by Kate Stephenson
1. in a large non-stick saucepan dry-fan the onion until soft
2. Add the remaining ingredients except and bring to the boil. Reduce the heat and simmer gently for 20 minutes until the lentils are soft.
3. Allow to cool slightly then blend or purÃ©e in small batches in a food processor. Thin the soup down with a little extra vegetable stock or water. Reheat in a saucepan as required.
4. Season to taste with black pepper.