Lentil and Vegetable Soup

Serves 3

• 1 stock cube
• 1 large onion
• 100g (4oz) split red lentils
• 100g (4oz) potatoes
• 150g (6oz) carrots
• 150g (6oz) swede (rutabaga)
• 150g (6oz) cabbage
• 500ml (16fl oz, 2 cups) vegetable stock or water
• 1 bay leaf
• 1 tsp dried mixed herbs
• 1 tbsp soy sauce
• 1 tbsp tomato puree

1. Halve the onion and slice into thin half-moons. Brown it in stock made from 125ml (4 fl oz, ½ cup) water and the stock cube, or use a little vegetable oil.

2. Meanwhile, begin to prepare the vegetables - peel and cube the potatoes, carrots and swede. Chop the cabbage into 1cm squares.

3. When the onion is brown and toasty-smelling, add the other vegetables and stir for a minute. Add the lentils and the water or vegetable stock, together with the bay leaf.

4. Bring to the boil, then cover, reduce heat and simmer until the lentils have become tender and collapsed into a puree. You'll need to cook it for at least 45 minutes, but it gets better and better the longer you cook it.

5. Add the herbs, soy sauce and tomato puree, and cook for a further 5 minutes.