Step 1

In a large pot, steam sauté onion in a small amount of water for 5 minutes on medium high heat. (If it begins to stick, just add a bit more water.)

Step 2

Add celery, potatoes, carrot, mushrooms if using, sage, rosemary and lentils to pan. Crumble over stock cube, add approx. 4 cups water (water will reduce as lentils soak it up) and bring pan to boil.

Step 3

Reduce heat and simmer - covered - for 10 minutes, stirring now and then. Potato should be just tender.

Step 4

Add broccoli and cook for a further 8-10 minutes (or until lentils have become mush), stirring occasionally.

Step 5

Add Bragg's/soy sauce, salt and pepper to taste, and leafy greens if using. Cook until greens have wilted.

Step 6

Serve in large bowls, optionally garnished with fresh parsley. Serve with bread or rice for an even heartier meal.