soups

One of my favourite soups is a version of lentil soup that can use up any small quantities of veggies you might have that are not sufficient for a 'proper' meal.

8oz red lentils
3 pints water

Put both in a large saucepan and bring to the boil; simmer for about 30 minutes

Add:
1 leek or onion, chopped
a stick of celery, chopped
2 carrots, chopped

Cook until the carrots are cooked

Add:
1 tin chopped tomatoes, or 1/2 pint tomato juice
Cook until piping hot.

Serve with crusty bread.

I made this soup today, but found I had no celery, so chopped up half a courgette and added that instead. You can add whatever veggies you like really.