Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
Place the cauliflower florets (from 1 small cauliflower) into a baking dish, drizzle with olive oil and roast for around 30 minutes until soft and starting to brown on the edges. Stir half way.
Cover 100g red lentils with boiling water, bring to the boil and then simmer until soft. Add a little more water if needed. Set aside.
Heat a little olive oil in a large saucepan. Add 1 chopped onion and cook over a medium heat until soft. Stir often. Add 2 cloves crushed garlic and cook for a further minute.
Stir through one grated carrot, heat through, then add 2 x 400g tins of chopped tomatoes, 1 tsp oregano, a splash of balsamic vinegar, the juice of half a lemon and 1 tbsp tomato purée.
Bring to the boil then reduce the heat and leave to simmer.
When cooked add the cooked lentils and roasted cauliflower.
Season with salt and pepper to taste.
Blend if desired or serve as it is.