Step 1

Rinse the lentils and then soak them in cold water for 30 minutes if you have the time.

Step 2

Spritz a large pot with olive oil spray (or use 1 tablespoon olive oil). Sauté the onion, carrot, celery and garlic for 5 minutes until softened.

Step 3

Add the salt, herbs, lentils, vegetable stock, bay leaves, tomato paste, chopped tomatoes and Tabasco and bring to the boil.

Step 4

Reduce the heat to a gentle simmer and cook, partly covered, for 40 minutes or until the lentils have softened.

Step 5

Discard the bay leaves. Check the seasoning and add salt and pepper to your taste.

Step 6

Stir in the vinegar and serve garnished with a little chopped rosemary and the vegan cheese if you like.

Step 7

Add all the ingredients in this order to your pressure cooker: onions, garlic, celery, carrots, lentils, stock, bay leaves, herbs and salt. Give everything a stir.

Step 8

Add the tomato paste and chopped tomatoes. Do not stir.

Step 9

Cover, set vent to Sealing and cook on High Pressure for 10 minutes. Allow for 10 minutes natural pressure release then manually release pressure.

Step 10

Give the soup a good stir, discard the bay leaves and season to taste.

Step 11

Stir in the vinegar just before serving.

Step 12

Combine all the ingredients in the slow cooker and stir well.

Step 13

Cover and cook on LOW for 7 hours or until the soup is thick and lentils start to fall apart.

Step 14

Give the soup a good stir. Discard the bay leaves and season to taste.