- Put all the ingredients except the salt and pepper in a large pan and bring to the boil. Boil for five minutes.
- Reduce the heat to a gentle simmer. Cover the pan with a lid and cook gently for 20 minutes, until the lentils have softened. Stir occasionally to stop the lentils from sticking to the bottom of the pan.
- Season to taste and serve.
Tip: To increase the calories, cook the onions and garlic in 30g butter first, and swirl in a tablespoon of double cream when ready to serve. If you have problems chewing or swallowing, use a hand blender or liquidiser to make the soup smooth.