Ingredients

1 tbsp rapeseed oil
1 large onion
chopped
2 carrots
chopped
2 celery sticks
chopped
50g dried red lentils
1½ l boiling vegetable bouillon
(we used Marigold)
2 tbsp tomato purée
1 tbsp chopped fresh thyme
1 leek
finely sliced
175g bite-sized cauliflower florets
1 courgette
chopped
3 garlic cloves
finely chopped
½ large Savoy cabbage
stalks removed and leaves chopped
1 tbsp basil
chopped

Method
step 1
Heat the oil in a large pan with a lid. Add the onion, carrots and celery and fry for 10 mins, stirring from time to time until they are starting to colour a little around the edges. Stir in the lentils and cook for 1 min more.

step 2
Pour in the hot bouillon, add the tomato purée and thyme and stir well. Add the leek, cauliflower, courgette, and garlic, bring to the boil, then cover and leave to simmer for 15 mins.

step 3
Add the cabbage and basil and cook for 5 mins more until the veg is just tender. Season with pepper, ladle into bowls and serve. Will keep in the fridge for a couple of days. Freezes well. Thaw, then reheat in a pan until piping hot.