Serves 4-6

175g green lentils or 1 x 420g can lentils


2 tbsp sunflower oil

1 large onion, chopped

1-2 cloves garlic, crushed

a good pinch dried mixed herbs, basil or oregano

1 red and 1 green pepper, stalk and seeds removed, and chopped

2 carrots, peeled and chopped

2 x 400g cans chopped tomatoes

1 heaped tbsp tomato purée

300ml vegetable stock (make with a stock cube or bouillon powder)

100g frozen peas

3 tbsp vegetarian pesto

175g mushrooms, wiped and quartered

1 courgette, chopped

salt and freshly ground black pepper to taste

1. To make the basic sauce Place the green lentils in a large bowl and pour boiling water over them. Leave to soak for 30 minutes. (Alternatively, buy a tin of pre soaked lentils.) Drain.Heat the oil in a large saucepan and fry the onion and garlic together with the dried herbs until the onions are softening.
   
   
2. Add the peppers, carrots and drained green lentils and cook for 5 minutes, stirring all the time. Add the tomatoes, purée, stock, peas and pesto, bring to the boil and simmer until the lentils are tender (about 30 minutes).
   
   
3. Add the mushrooms and courgettes and simmer for 5 minutes more.