Ingredients

  • ½ onion, chopped
  • 1 tbsp sunflower oil
  • 1 carrot, chopped
  • 1 medium potato, chopped
  • 1 stick celery, diced
  • 50g broccoli, broken into small florets
  • 50g red lentils
  • 1 tsp miso
  • ½ pint/300ml vegetable stock
  • 200g tin chopped tomatoes
  • ½ tsp thyme
  • Salt and pepper

        Method

        1. Fry the onion in the oil until just soft. Next add the vegetables and mix well. Cook over a low heat for 10 minutes.
        2. Add the lentils and cook for 2–3 minutes.
        3. Dissolve the miso in the vegetable stock. Pour this over the vegetables and add the tomatoes and thyme. Bring to the boil, then simmer, covered, for 1–1½ hours. Season to taste and serve piping hot.

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        Recipe details

        Serves: 2

        Prep time: 0 hr

        10 mins

        Cook time: 2 hr

        00 mins

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