1 tablespoon vegetable oil
1 onion, peeled and chopped
2 celery sticks, chopped
600 ml vegetable stock
400 g tomatoes, chopped
1 teaspoon dried mixed herbs
2 medium peppers, deseeded and cubed
100 g split red lentils
326 g sweetcorn
175 g peas
425 g kidney beans, rinsed and drained
4 wedges of wholemeal bread to serve

Heat the oil in the pan and gently fry the onion and celery 3-4 minutes until softened. Pour in the stock, add the tomatoes, herbs, black pepper, chopped pepper and lentils. Bring to the boil, cover and simmer for 10 minutes. Stir in the sweetcorn, peas and kidney beans, and bring back to the boil, cover and simmer for a further 10-15 minutes until tender. Serve with wedges of wholemeal bread.