Wash, peel, pod and chop the veggies. Heat a little oil in a large pan and cook the sliced onion on a slow heat for around 10 minutes until soft and browned. Add sliced garlic and cook for a few minutes. Deglaze the pan with a splash of red wine vinegar or a good splash of ale. Cook gently for a few minutes.

Add washed lentils, bay and Rosemary and combine for a few minutes with a wooden spoon. Add stock and bring to the boil and reduce to a simmer. Add your veggies at various stages depending on their cooking time. Potatoes first if using, mushrooms for plenty of time and greens at the end. Season to your taste. Serve with mash, a chinch of sourdough or on its own. You can sprinkle with a few fresh herbs if you wish. Lentils tend to thicken the stock, but you could add a cornflour slurry if needed.