Prepare the vegetables – peel and roughly chop the onion, carrots and leek, de-seed and chop the peppers, peel and slice the garlic.

In a large saucepan, heat the oil over a low to medium heat. Add the chopped onion and gently cook for a couple of minutes minutes until starting to soft. Add the chopped carrots, leek and red peppers and stir to coat in the oil. Add the garlic to the pan, then pop the lid on and gently cook for 10-15 minutes until the vegetables are beginning to soften.

In the meantime, make up 450ml of vegetable stock with 1 stock cube.

Once the vegetables are ready, add the stock, 2 tins of chopped tomatoes, red lentils, dried herbs and Worcestershire sauce to the saucepan. Stir to combine, then bring to the boil, turn the heat down and simmer for 20 minutes or so until everything is cooked through.

Remove the pan from the heat and leave to cool a little.

Blitz with a hand blender or carefully tip into a blender and whizz until smooth. If the sauce is too thick, add a little boiling water until it is at your preferred consistency.

Serve immediately, or cool and pour into freezer bags to freeze until ready to use.