Fry the onion, garlic and cinnamon in the olive oil until well softened.

Add in the lentils, tomato purée and canned tomatoes. Stir.

Add in enough boiling water to allow the mixture to flow.

Simmer for 20-25 minutes until the lentils are cooked (adding more boiling water as required).

Can be served as a pasta sauce topped with cheese or like a veggie shepherds pie topped with mashed potato