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I think this smooth, golden soup is the most comforting of all soups and it couldn’t be easier to make. It was the first solid food I gave my youngest daughter when she was six months old and she still adores it – in fact, it’s a great favourite with all the family.

SERVES 4

1 large onion, chopped

1 tbsp olive oil

225g (8oz) split red lentils

1 litre (1¾ pints) vegetable stock or water

1–2 tbsp lemon juice

salt and freshly ground black pepper

Heat the oil in a large saucepan and fry the onion for about 5 minutes or until it’s lightly browned.

Add the lentils and stock or water and bring to the boil, then simmer for about 20 minutes or until the lentils are soft and golden.

Blend the soup, adding water to thin it if you wish. Add lemon juice to taste and season with salt and plenty of pepper. Reheat gently and serve.

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