Instructions: Heat 1/2 inch of the vegetable stock in a large pan, then add the onions, carrots, celery, and garlic and saute for about 5 minutes, until beginning to soften, adding a little more vegetable stock if it gets too dry. Add the remaining stock, dill, fennel, tomatoes with their juice, and the grain. Mix well and bring to the boil, then simmer, covered, for about 15-20 minutes, or until the grain is softened, stirring occasionally.

Season to taste and serve with the lemon wedges - fresh lemon juice sharpens the taste wonderfully

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