Tomato, Lentil and Vegetable Soup

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Ingredients:

1 cup of red lentils, rinsed

1 tin of plum tomatoes

1 onion, choppped

2 large potatoes, peeled and diced

1 sweet potato (or carrot) diced

2 sticks of celery, chopped

a handful of pasta

10 fresh sage leaves (or 1/2 a teaspoon of dried)

1 teaspoon of Vecon stock or other stock of choice

handful of greens, chopped (we used kale)

black pepper

salt to taste

Place the lentils in a large pan and cover with water. Bring to the boil and turn down to simmer. Prepare the vegetables and add to the pan with the tomatoes, pasta, stock and herbs - add more water if you need, if too thick. Cook at a low simmer until veg and pasta are tender, (probably about 20 minutes). Add the greens for the last couple of minutes of cooking time and season to taste.