Published Saturday, 19 January, 2013 by Aisling Bury
1. Pour the stock over the lentils and bring to the boil. Cook for 5 minutes stirring every now and then.
2. Add the carrots (and any other veg) to the lentils. Reduce the heat after a couple of minutes and add the tomatoes.
3. Simmer gently for 10 minutes.
4. Season with lots of salt, pepper and worcester sauce.