Lentil, Leek, and Green Bean Soup

A delicious soup made with one whole chopped leek (topped and tailed), about 100g of fresh green beans, chopped into centimetre lengths, and one quarter cupful of red lentils.

Stir-fry the leek in a little sunflower oil at a high heat, stirring frequently. When the leek begins to brown, add the green beans and turn the heat down low. After two or three minutes of stirring, add boiling water (about half a pint), and add the cupful of lentils. Add more water if the soup over-thickens. Add vegetable stock, and half a teaspoonful of black pepper.

Allow the soup to simmer under glass for at least an hour at a low heat. Serve with bread (in this case wheat-free Genius bread).