3 Large carrots peeled and diced
1 swede peeled and diced
4 medium potatoes peeled and diced
150 grams/6 ozs Red lentils
300grams or 1 tin of chopped tomatoes or passatta
6 bay leaves – remove after cooking
Freshly ground black or mixed peppercorns
Chilli flakes – optional sprinkle during cooking
Salt to taste
- Pour stock into a large stock pot adding the ingredients stirring well.
- Bring to boil for ten minutes, stir well.
- Simmer for 20 minutes, stirring throughout to prevent the lentils and ingredients sticking to the base of the pan.
- Taste to check season to taste.
Serve with grated cheese*and fresh bread and butter –
*my son’s personal favourite