Heat olive oil in a deep pot and gently fry the garlic and onion until soft.
Add the fresh chopped tomatoes, balsamic vinegar and Robertsons Mixed Herbs and fry for a further 5 minutes stirring occasionally.
Add the tinned tomatoes, water and lentils, stir well, bring to the boil then turn down the heat and allow to simmer for 30 minutes stirring occasionally.
Add the sachet of KNORR Roasted Vegetable Bake, stir then add the cream and sugar and allow to simmer for a further 5 minutes.
Blend with a stick blender until smooth and serve with thick, crusty bread.