Ingredients

• 3 tbsp olive oil
• 100g/3½oz brown lentils
• rinsed
• 1 bay leaf
• 1 onion
• chopped
• 1 fresh red chilli
• chopped
• 400g/14oz tinned plum tomatoes
• salt and freshly ground black pepper

Directions

• Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes
• or until the lentils are tender. Drain well and set aside.
• Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes
• or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes
• then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper
• then lower the heat and allow to simmer gently for ten minutes.
• Spoon into serving bowls and serve immediately.