21st Century Medieval Pottage

Method

1. Pre-soak the lentils overnight or, if you have a pressure cooker, follow Catherine Phipp's quick method: put the lentils in your pc, cover with water, add salt and 1 tbsp oil, and cook on high pressure for 2 minutes. Let stand for 5 mins, release any remaining pressure and drain.
2. Heat the oil in a saucepan big enough to hold everything. Gently fry the onions, sprinkled with a little salt, until soft and golden. Add the carrots and celery and cook for a few more minutes. Now add the garlic and poudre douce, stir and cook gently for another two or three minutes.
3. Pour in the drained lentils, followed by the beans, courgettes and stock. Add the Indian bay leaf, if using. Bring to a boil, reduce to a simmer and cook uncovered for around 15 minutes or until the lentils are soft but still intact and the veg are cooked but still have some bite.
4. Check the seasoning and just before serving stir through the chopped herbs. Rip the courgette flowers, if using, into lengths and scatter onto the soup, allowing them to wilt in its heat.