Boil Kettle and make one litre of vegetable stock.

Rinse red lentils in cold water, add to saucepan with vegetable stock and boil for 8-10 minutes.

Meanwhile, chop onion, garlic and carrots in food processor.

Sauté chopped vegetables in a frying pan with some oil, and sauté until translucent and slightly browned.

Add tomato purée to sautéed vegetables and cook for 60 seconds to deepen and sweeten the flavour.

Add cooked lentils to the vegetables, along with two cans of tomatoes, one can of green lentils, mixed herbs and seasoning.

Add a splash of Henderson's relish to finish.