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| 1 | Onion chopped |
| 2 Esslöffel | Sunflower oil |
| 2 | Carrots chopped |
| 2 mittel | potatoes chopped |
| 2 | Sticks celery; diced |
| 4 x ca. 30 g | Broccoli; broken into small |
| | Florets |
| 4 x ca. 30 g | lentils red |
| 2 Teelöffel | Miso |
| 1 x ca. 1/2 Liter | vegetable stock |
| 1 | 14 ounces ti chopped tomatoes |
| 1 Teelöffel | thyme |
| | salt |
| | pepper |
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1. Fry the onion in the oil until just soft. Next add the vegetables and mix well. Cook over a low heat for 10 minutes.
2. Add the lentils and cook for 2-3 minutes.
3. Dissolve the miso in the vegetable stock. Pour this over the vegetables and add the tomatoes and thyme. Bring to the boil, then simmer, covered, for 1-1 1/2 hours. Season to taste and serve piping hot.
of this with plenty of wholemeal bread, or serve in smaller portions as a first course. Vary the vegetables according to what is available, but do include some root vegetables which give the mixture a robust quality.
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