Tomato and Lentil Soup (GF)

2 small onions, sliced in rings

1 clove garlic, crushed

1 TB vegetable oil

1 large courgette, diced

1 vege stock cube

400gm tin tomatoes

5-7 cups water

2 TB tomato paste

1 tsp maple syrup

¾ cup split red lentils

Saute onion in the oil over a medium heat. Let soften but do not brown. Add garlic and let cook a further minute before adding the courgette. Fry for 5 mins, stirring then add all other ingredients Add water, stir, and let simmer until lentils are just cooked (about 20 minutes). Pour into bowls. Serve with garlic bread.