Lentil Stew

3 tablespoons polyunsaturated vegetable oil
2 onions, peeled and chopped
1 clove garlic, peeled and crushed
4 carrots, peeled and sliced
4 celery stalks, sliced
450 g/1 lb tomatoes
1 bay leaf
300 ml/1/2 pint tomato juice
900 ml/11/2 pints water
300 g/11 oz red lentils
2 tablespoons chopped parsley
salt
freshly ground black pepper
chopped parsley, to garnish

Heat the oil in a large pan, add the onions, garlic, carrots and celery and fry for 10 minutes. Skin the tomatoes and cut into quarters. Add to the pan with the remaining ingredients, seasoning with salt and pepper to taste. Cover and simmer for 50 minutes to 1 hour, stirring occasionally, until the lentils are tender. Sprinkle with chopped parsley. Serve with crusty wholemeal bread. SERVES 4