Veg & lentil soup

What you need:

• 2 onions, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 3 carrots, peeled and cut into small cubes
• 3 sticks of celery, finely sliced 
• 3 potatoes, peeled and cut into small cubes
• 6 baby marrows, wiped clean and cut into small cubes
• 125g green beans, topped and tailed then sliced
• 1 cup red lentils 
• ¼ cup olive oil
• 6 cups stock of your choice (chicken, vegetable or beef) or water and 4 stock cubes
• 2 tins (800g) whole peeled tomatoes
• Salt and black pepper to taste 
• Pesto to serve

What to do:

1. Heat oil in large, heavy-based saucepan. Fry onions until golden brown. Add the red pepper, carrots, celery, potatoes, baby marrows and green beans in batches and fry each vegetable for a few minutes before adding the next.
2. Add the red lentils and stir through then add the stock and tinned tomatoes, put a lid on, lower heat and simmer for about two hours. 
3. Season to taste and serve with a little pesto or grated Parmesan cheese.