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VEGAN

If it’s the night before your weekly veg delivery and things are looking a little grim in the bottom drawer of the fridge, you are now saved! Hallelujah for the lovely lentil!

Do experiment liberally with this recipe – I challenge you to find something that doesn’t go well with it (except marmalade, I already thought of that myself). Leftover winter veggies, a tin of tomatoes and grated cheese on top will all complement it nicely. The red vinegar makes for a scrumptiously unique flavour and gives the soup an extra kick.

SERVES 4

1 mug of green lentils

1 potato, peeled and chopped

1 onion, peeled and chopped

2 garlic cloves, peeled and minced

1 bay leaf

1/2 tsp rosemary

4 mugs of vegetable stock Salt and freshly ground black pepper

Red wine vinegar

Wash the lentils, add all the ingredients except the vinegar and salt and pepper to a large pot and bring to the boil. Reduce the heat and simmer, covered, for about 30 minutes – taste a lentil to check if it’s done. If you want a thicker soup, remove the lid from the pot and simmer uncovered until it has reached your desired consistency. Season with salt and freshly ground pepper.

Place the red wine vinegar on the table so your guests can add as much as they like directly to their own bowls; 1–2 teaspoons per bowl will probably do the trick. Enjoy!