Instructions: Boil the lentils for 20 minutes to soften. Peel and dice the turnip, swede, carrots, potatoes, onions and add to the lentils.

Wash and chop the celery, green peppers and tomatoes. Chop and crush the garlic and add to the pot.

Dissolve the stock cubes in 2 pints of boiling water and add to the pot.

Cook all the vegetables in the stock for 40 minutes with the chopped fresh basil and salt and pepper to taste.

Meanwhile, grill the sausages until nicely browned, slice and add to the vegetables after 40 minutes. Bring back to the boil and then serve, piping hot with some crusty bread and butter.

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