Clean the lentils well and check for any stones. Place lentils in a pot adding just enough water to cover them well. Bring to a boil and then strain the water and rinse the lentils well.

In a seperate large, heavy based pot sauté the onion in olive oil until soft. Place lentils in the pot with about 4 cups fresh water, the onion, garlic, bay, chilli purée and salt. Add the tomato and mix until well blended. Simmer for about 40 minutes until the lentils are really soft and tender and the soup is thick.

Serve with a good drizzle of EVOO and a few drops of red wine vinegar. Accompany with olives and Greek pickled vegetables; cured fish or a slice of feta.