Vegetable Soup with Cabbage, Lentils and Tarragon

A vegetable soup made with red and green lentils, chopped Spanish onion, half a Savoy cabbage, potato, green beans, vegetable stock, turmeric, Worcester sauce, and some Rosemary.

I began the soup base with cubed potato and the diced Spanish onion, stir-fried in sunflower oil. Cooked for ten to fifteen minutes at a moderate heat, stirring frequently. Then I added a pint of boiling water, plus the lentils (handful of green, and a third of a cup of red lentils). Stir together thoroughly, turn down the the heat, and simmer under glass for half an hour.

During which time I chopped the green beans into centimetre lengths, and finely diced the cabbage.

After adding the cabbage and green beans, the soup was allowed to cook for another fifteen minutes, when it was semi-blended with an electric handmixer. I added the vegetable stock, the turmeric (half a level teaspoonful), two dashes of Worcester sauce, the Tarragon and the Rosemary (one pinch each). Cooked for another twenty minutes or so, and served with black pepper.