1 brown onion
1 carrot
a sprig of thyme
1 cup lentils
a little olive oil
1 litre vegetable stock
4 Tbsp chopped parsley
400g tin peeled tomatoes
freshly ground black pepper
a small glass sherry (optional)
2 Tbsp grated cheese (optional)
Peel and dice onion and carrot. Wash and chop thyme and wash lentils.
Brush a large saucepan with oil and gently fry onion, carrot and thyme for a few minutes. Add vegetable stock, lentils, parley and tomatoes. Season with black pepper and simmer for about 1 hour. Add a little sherry or grated cheese just before eating.
(Source: Gabriel Gaté’s Family Food, the Anti-Cancer Council Cookbook, 1987, published by Penguin Books Australia)