Boil the lentils with 1 tbsp of butter and the stock cube in 2 cups of water for about 15/20 minutes or until the lentils are soft and fully cooked through.

Boil the peas separately for about 15 minutes in remaining water then once cooked, drain and blend with a drizzle of olive oil until smooth. Add them to the lentils

Season with salt, pepper, and add the remaining butter then stir. Continue to cook until it has thickened.