Tomato and Red Lentil Soup

60g onion

1tsp olive oil

1 crushed clove garlic

60g diced carrot

60g red lentils

200g tinned tomatoes

250ml vegetable stock

Heat olive oil, add chopped onion & garlic. Cook until golden brown, add diced carrot. Cover and cook gently over heat for 10 minutes, stirring occasionally. Add red lentils, tomato and stock (you can also add oregano and basil if you like). Bring to the boil and then simmer for 20 minutes until lentils are tender. Blend and serve.