3 tbsp Yorkshire Rapeseed Oil with Mixed Herbs
2 onions, chopped
2 x 400g tins chopped tomatoes
1 litre veg stock
100g red lentils, rinsed in cold water
Salt & Pepper to taste
- Saute the chopped onions in the oil until soft and translucent. Add tomatoes, stock and lentils, then bring to the boil, stirring constantly.
- Turn the heat to low and cover the pan. Simmer for 25 minutes until lentils are cooked, then blitz with a hand blender.
- For the toast, lightly toast both sides of 2 slices of French bread, then brush one side of each slice with Yorkshire Rapeseed Oil with Mixed Herbs and put under grill for a couple of minutes to crisp.