- Put the lentils, onion, garlic, bay leaves, thyme and a little black pepper in a large saucepan. Add the stock and tomatoes to the saucepan 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 at intervals to stop the lentils from sticking to the bottom of the pan.
- Season with salt to taste and serve as it is, or blend with a hand blender to a smooth paste.
Tip: To increase the calories, cook the onions and garlic in 30g butter first, and then swirl in one tablespoon of double cream when ready to serve.