2 sticks celery
2 bay leaves
herbs of your choice (I use parsley and marjoram)
1 teaspoon cayenne pepper
salt and pepper to taste
1 can chopped tomatoes
tomato puree to taste
1 litre veg stock
1/2 medium size bag of red lentils (250 grams)
Chop veg into small pieces and add a small amount of olive oil.
Add herbs and spices, tomatoes, stock and lentils.
Simmer for 45 minutes to 1 hour skimming the foam from the surface.
Add more liquid if necessary.
This is even nicer the next day with fresh granary bread My 1 year old daughter adores it!