Ingredients

• 100g/3½oz green lentils
• olive oil
• for frying
• 1 onion
• finely chopped
• 3-4 garlic cloves
• finely chopped
• handful fresh basil
• leaves left whole and stalks finely chopped
• 400g tin chopped tomatoes
• 400ml/14fl oz vegetable or chicken stock
• salt and freshly ground black pepper
• pecorino cheese
• grated (optional)

Directions

• Add the lentils to a large saucepan and cover with 5cm/2in water. Cook over a medium heat
• you don’t want to boil the lentils
• for about 20 minutes. To test if the lentils are cooked crush one between your fingers
• it should feel creamy not starchy. Season the lentils with salt and pepper.
• Heat a large saucepan and add the oil. Add the onions and cook over a medium heat until soft and golden.
• Add the garlic and basil stalks. Be careful not to burn the garlic. Once the dish starts smelling strongly of garlic add the chopped tomatoes.
• Add the lentils and stock and stir. Leave to cook for 5 minutes for all the flavours to marry.
• Season with salt and pepper and ladle the soup into bowls. Top with grated pecorino cheese (if using)
• basil leaves and a drizzle of olive oil.