3 tablespoons oil
2 onions, chopped
2 carrots, sliced
4 parsnips, sliced
1 clove garlic, crushed
1 bay leaf
500g (1 lb) tomatoes
300 ml (1/2 pint) tomato sauce (ragu, sugocasa etc., or else tomato juice)
300 ml (1/2 pint) water
500g (1 lb) lentils
2 tablespoons chopped parsley
salt and pepper
chopped parsley to garnish

Heat the oil in a large pan, add the onions, carrots and parsnips and fry for 10 minutes until softened.
Skin the tomatoes and cut into quarters (or else just open a tin from the shop...), add to the pan with the remaining ingredients and season with salt and pepper to taste. Cover and simmer for 50 minutes to an hour, stirring occasionally, until the lentils are tender.

Serves 4-6