Should serve four with some crusty bread for jacket potatoes for a nice warming lunch or supper or as a small starter soup for more people.

Ingredients

• One can of chopped tomatoes
• One can of baked beans
• One can of red kidney beans
• One large onion
• Two tablespoons red lentils
• Two large carrots
• Two (or more) cloves of garlic (depends on taste)
• Dessert spoon of balsamic vinegar
• Teaspoon sugar
• One veg stock cube
• Two tablespoons tomato puree
• Salt and black pepper to taste
• Good pinch of oregano (or mixed italian herbs)
• Smoked paprika is a nice flavour to add too (teaspoon)
• Good dash of soy or worcester sauce
• Water
• If you have it, about half a dessert spoon of blackstrap molasses
• Olive Oil for frying

Method

1. Chop Onion and garlic, grate carrots.
2. Fry these three in a large heavy saucepan in a small amount of oil.
3. When onion starting to turn clear add:
• stock cube
• herbs
• tomato puree
• salt and pepper
• soy or worcester sauce
• molasses
• vineger (cider vinegar if you don't have balsamic)
• paprika
4. Mix down so you have a sort of paste. Add:
• Red lentils
• Baked beans
• Kidney beans
• Tomatoes (you can put two cans in to make it stretch)
• Sugar
• About a pint of water (you can add more if too thick at end)
5. Bring up to boil. Turn down and simmer till lentils are done (about twenty minutes.
6. Adjust seasoning if needs it.
7. Serve in bowls.

Perhaps a sprinkling of fresh basil or chopped spring onion and a swirl of cream if you want to tart it up!

If you don't use it all up in one sitting you can add to it the next day by putting in more baked beans, some more tomato puree and having jazzed up beans on toast for lunch.

If Wheat and dairy intolerant watch there is no wheat in soy sauce, serve with an alternative to crusty bread and leave out the cream.

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