Vegetable broth made this morning before work, and the main part of lunch for the next few days. Some fresh bread would be nice with it... any bread would be nice. Not been shopping in over a week now.

Don't know how the made the broth and lentil soups when I was at school, and we were forced to eat, but I steered well clear of them for decades afterwards. Suspect my Mum was similarly affected, as we never had either at home, but she made plenty other soups that were all brilliant. My cookery skills are most basic, but even in the few years I've made the likes of the above, and lentil variants, none have been as bad as those school versions. And that's without following any recipe. Did they stick an old sheep's head in the pot... and boil it for a week?

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