Lentil and Vegetable Soup

Ingredients:

2oz green lentils

1/2 courgette - sliced and quartered into chunks

1 large floret of cauliflower - cut into tiny flower heads (discard the stalk)

1/2 stick celery - sliced very finely 

1/2 green pepper - cut into chunks

1 tin chopped tomatoes

3/4 pt vegetable stock (I used 1 vegetable oxo cube)

1/2 tsp sugar

Salt and pepper to taste 

Method:

Rinse lentils and then place in a pan, cover with water, and cook for 20 minutes

Drain lentils and rinse again in cold water

Place stock, celery, cauliflower and pepper into the pan and bring up to the boil

Add in the chopped tomatoes, courgette and sugar and bring back to the boil

Turn down heat and simmer for 15 minutes

Add salt and pepper to taste before serving

Serves two

Any combination of vegetables could be used to make this soup.  I just used what I had in the fridge at the time. 

The soup would probably look more colourful if half an orange or yellow pepper was used.  

Adding the small amount of sugar doesn't make the soup sweet, but does help to enhance the flavour of the tomatoes.