For the gentle and systematic re-assembling of the self. That is all.
1 large brown onion, finely chopped
1 long celery stick, finely diced (no leaves)
1 carrot, finely diced
3 cloves of garlic, minced
1 small green apple, peeled and finely diced
1/2 smallish sweet potato, finely diced
1 glass white wine
2-3 chicken stock cubes
1 400g tin tomatoes
1 400g tin mixed beans, drained and rinsed
2 handfuls of red lentils
1.5 litres boiling water
3 sprigs fresh thyme
Hefty dash chilli powder
Heat some olive oil in a large saucepan or stockpot. Add the onion and fry gently, stirring occasionally with a wooden spoon, for about 10 minutes or until it is soft and translucent. Then add the carrots and celery. Fry them together for about 5 minutes then add the wine, garlic, apple and sweet potato. Cook gently with the lid on, about 20 minutes or until softened. At this point, add the tomatoes, beans, lentils, stock cubes, chilli, thyme and water. Bring to a gentle simmer and cook for about 25 minutes or until the lentils are soft. Taste to see if it's salty enough; you may need to add more, or another stock cube.
Ladle the delicate, sweet broth and tender veggies and legumes in big bowlfuls and add a bit of fresh parsley.