Lebanese tomato and lentil soup

Heat the oil in a saucepan, add onion and gently fry for 3-5 mins, stirring occasionally. Add garlic and keep frying for another minute. Add water, passata (or tinned tomatoes), tomato puree, stock cube, lentils and spices. Bring to the boil, cover, reduce the heat and gently cook for 20-30mins, stirring occasionally to prevent the lentils sticking to the bottom of the pan.

When the soup is cooked, blend it with a stick blender, season to taste with salt and pepper and stir in the chopped parsley.