Combine vegetable stock and tomato puree (tomato paste) in a large saucepan and bring to a boil over high heat. Add red lentils, cover and lower heat to keep at a gentle boil. Cook for 20 minutes until lentils are soft.

Meanwhile, heat olive oil in a heavy skillet (I use cast iron) over medium-low heat and saute onion for five minutes. Add garlic and continue to saute for another minute. Next add tomatoes and cook until tomatoes begin to break down and form a puree. Add this mixture to the simmering vegetable stock (it’s okay to add it even if the lentils haven’t yet cooked for 20 minutes).

Whilst the vegetables are sauteeing, bring a medium pot of water to the boil. Add about a tablespoon of salt, then add pasta and cook according to package directions. Drain and set aside.

When the lentils are soft, start adding the veggies. First add potatoes, carrots and celery and cook for two minutes. Then add courgette (zucchini) and cook for another four minutes. Add peas and continue to cook for an additional four minutes, or until veggies are tender.

Add cooked pasta and beans and heat through. Add salt to taste.

To serve, ladle soup into bowls and top with fresh minced basil.