INGREDIENTS
* Approx 250 grams / 1/2 pound potatoes
* 3 medium/small carrots
* 1 medium/large onion
* 1 x 400 gram / 14 ounce tin of brown or green lentils (or soak and cook the same amount yourself)
* 1 vegetable stock cube
* 1 heaped teaspoon mustard
* 1 tablespoon mixed herbs or parsley
* 1 tablespoon yeast extract
* Generous squirt of tomato puree or tomato sauce
* Salt and black pepper to taste
* Optional extras - 3 cloves crushed garlic and 2 capfulls of sherry (though genuine scousers would be unlikely to do anything so poncy)
METHOD
Chop the onion and put it in a big pan with some oil. Cover and gently fry, stirring occasionally. Meanwhile chop the potato and carrots into into small bite sized chunx and add them. Boil your kettle.
After about five minutes, crumble in the stock cube and add about half a pint of boiling water, along with all the other ingredients except the yeast extract. Simmer, covered for 10-15 mins. You might want to top up the water if you want it a little thinner.
Serve with bread and margarine.