Details
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 spo9on full of sour cream.
