1 Heat the oil in a large pan and gently cook the onions until soft but not brown. Add the garlic, carrot and cumin and continue cooking for 10 minutes.
2 Add the lentils, stock, tomatoes and puree, season with salt and pepper and cook very gently for30 minutes or until the lentils are very tender.
3 Check the seasoning then pulse the with a hand blender to make a coarse soup. Serve in warmed bowls garnished with chopped parsley.