|Oil/Butter / ghee||2 Tablespoon|
|Carrots||2 , diced|
|Turnip/Swede||1 Medium, diced|
|Celery stick||2 , chopped|
|Lentils||400 Gram, soaked for 30 minutes (About 14 Ounce)|
|Tomato puree||1 Tablespoon (Optional)|
|Hot water||1 1⁄2 Liter (Around 2.75 Pint)|
|Salt/1 tablespoon tamari||1 Teaspoon|
|Dried oregano||1 Teaspoon|
|Dried thyme||1 Teaspoon|
Heat the oil, butter or ghee in a heavy-based pan and saute the carrots, swede or turnip and celery for 3-4 minutes.
Drain the lentils and add them to the pan with the bay leaves, tomato puree, if using, and 1 litre (13/4 pints) of the water.
Bring to the boil, then reduce the heat, half cover and simmer for 15-20 minutes, or until the lentils are soft.
2 Add the salt or tamari, oregano, thyme and as much of the remaining water as is necessary to achieve the consistency of your choice.
Simmer for 2-3 minutes and serve.