1 tbsp olive oil
150g brown onion, finely chopped
2 cloves garlic, crushed
200g brown lentils, rinsed, drained
400g canned diced tomatoes
375ml chicken stock
1 bay leaf
2 tbsp coarsely chopped fresh dill
Heat oil in large saucepan; cook onion, stirring, until softened.
Stir in garlic; cook until fragrant.
Stir in lentils, undrained tomatoes, stock, the water and bay leaf; bring to the boil.
Reduce heat; simmer, covered, about 50 mins or until lentils are tender.
Season to taste.
Discard bay leaf.
Serve soup sprinkled with dill.
Serve with a dash of red grape vinegar for each bowl and a portion of crusty bread.