Cook the onions with Olive oil in a pan until soft.

Chop the stock cubes and add to the pan along with 200g of lentils and a tablespoon of tomato paste and chopped pepper.

Season with Salt, pepper and sprinkle caynne pepper.

Turn the heat on high, add 2 Ltrs of water and bring to boil.

Reduce heat and cook for further 30 minutes until the liquid has reduced significantly.

Puree the soup.