Creamy lentils with rosemary and tomatoes

Pour the olive oil into a large saucepan over a medium heat, add the onion and garlic and cook, stirring occasionally, for about 5 minutes. Stir in 1 teaspoon of the chopped rosemary and continue cooking for a further 5 minutes or until the onion is very soft and lightly golden.

Add the lentils, tomatoes and 250ml of water, cover with a lid, bring to the boil, then reduce the heat and simmer for about 50 minutes or until the lentils are quite soft.

Add the cream and remaining rosemary. Allow the cream to bubble for about 3 minutes, then season to taste with salt, pepper and sugar. Serve while still warm.