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In a large pan, sweat the onions and the garlic in the olive oil for a few minutes until softened, taking care not to colour the onions.
Add the celery and carrots and continue to stir and cook for a few minutes on a low heat.
Add the red cabbage, red pepper, chillies (if using), cooked lentils, pureed tomatoes and vegetable stock and simmer until all the vegetables are cooked and tender, about 10 minutes.
You can use a hand blender to puree the soup if you prefer or serve it with chunky vegetables in a delicious tomato soup.
Add a tablespoon of balsamic vinegar and season with black pepper before serving in warm bowls. Garnish with fresh parsley, if using and serve with crusty wholegrain rolls.