Ingredients: 1 onion chopped. 2 sticks celery chopped. 1 Tsp Olive oil. 1/2 pint red lentils. 15 fl oz water. 1 x 400g tin chopped tomatoes. 1 x 300g tin butter beans. Mild curry powder to taste, approx 1 desert spoon. salt and pepper. Parsley

Method: Fry the onion and celery until soft. Add the spices and cook for a minute or so, add the lentils and cook for another minute. Add the water and tomatoes and season to taste. Cook for 20 minutes or until lentils are tender. Add butter beans and cook for a further 5 mins.

Chop the parsley and stir into the soup before serving.