1 large clove of garlic, crushed
1 large brown onion, chopped
2 medium potatoes, cubed
2 large carrots, sliced
2-3 large pumpkin wedges, cubed
2 stick celery, sliced
1 parsnip, sliced
1 turnip, cubed
6 - 8 cups vegetable stock
2 x 400g (15oz) cans diced tomatoes
1/2 cup green lentils
2 bay leaves
1 tablespoon Canola or olive oil
Black pepper or chilli powder
2 x 400g (15oz)can of red kidney beans, strained or any other beans at hand, strained
250 grams (4oz) frozen peas

Melt the oil in a large pot. When it's hot, add the crushed garlic and potatoes, carrots, pumpkin, celery, turnip, parsnip, and onion. Stir for around three minutes.
Add diced tomatoes, vegetable stock, lentils, bay leaves and black pepper or chilli powder.
Bring to the boil and then gently simmer until the vegetables are just cooked.
Add the kidney beans and peas.
Bring to the boil again and then remove from the heat.
Discard the bay leaves.
Can be frozen.
Thaw & reheat single serve in the microwave (650W) for 3 - 4 minutes.
Note: You can add any other vegetables of your choice, if you don't eat or don't have at hand for any of the above.

BREAKFAST Oatmeal & Currants, 2 Toast & Jam Coffee 45c
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