Spiced Tomato & Lentil Soup

Ingredients

3 tbsp Rapeseed Oil 2 onions, chopped 2 x 400g tins chopped tomatoes 1 litre veg stock 100g red lentils, rinsed in cold water salt & pepper to taste One of our Chilli based bread dippers Sour cream to serve

Method

Saute chopped onions in the rapeseed oil until soft and translucent. Add tomatoes, stock and lentils. Bring to the boil, stirring constantly, turn heat to low, cover pan and simmer for 25 minutes until lentils are cooked, then blitz/liquidise. Add in a little chilli oil to taste, the more you add the hotter it will become! Serve with a spoon full of sour cream.