2 Litres/ 4 pints off freshly made chicken stock with chicken meat
4 medium potatoes peeled and diced into chunks
1 onion sliced and finely diced
1oo grams/ 4 0z red lentils
450 grams/ 1 lb swede
1 desert spoon/ 1 oz of each herb – Thyme, Rosemary, Sage
4 Bay leaves – remove after cooking
Salt and pepper to taste
Add stock bring to boil adding the chopped vegetables, herbs, bay leaves into the large stock pot while heating.
Cook for 30 minutes.
Serve with fresh bread and butter