Serves 2
Preparation time: 15 mins
Cooking time: 30 mins

2 tbsp olive oil
1 onion, finely sliced
2 sticks of celery, finely sliced
2 carrots. finely sliced
2 cloves of garlic, crushed
1 400g tin chopped tomatoes
3-4 sprigs fresh thyme
1 bay leaf
Black pepper to taste
150g/6oz puy lentils, thoroughly rinsed
300ml/ 1/2 pint water

Preparation method:
1. Heat the oil in a casserole and saute the onion of a high temperature for 5 minutes until soft and starting to colour
2. Add the celery, carrots and garlic, and cook for 5 minutes
3. Add the tomatoes, herbs, black pepper and lentils with the water. Cover the casserole, reduce the heat to a simmer and cook for 20 minutes. Remove the bay leaf and what is left of the thyme sprigs, then serve.

**Another lunch box favourite, as this can be heated at home, then put into a food flask to provide a hearty lunch on the go