Tomato and Red Lentil Soup

Ingredients:
- 20 ml olive oil
- 1 brown onion, halved, finely chopped
- 2 garlic cloves, crushed
- 3 (415 g) cans diced tomatoes
- 1 liter vegetable stock
- 175 g split red lentils

Directions:
- Heat 1 tablespoon of oil in a large saucepan over medium heat.
- Add the onion and garlic and cook, stirring often, for 5 minutes or until onion softens.
- Add the tomato and stock and bring to the boil.
- Add the lentils and stir until well combined.
- Reduce heat to low and cook, stirring occasionally, for 20 minutes or until the lentils are tender and the soup thickens.
- Taste and season with salt and pepper.