2 large onions Large carrot Large parsnip 3 stock cubes 1 tin tomatoes 2-3 pinches of herbs 1 dsp sugar Salt + pepper Handful of barley Handful of lentils 2 - 3 oz dripping of lard Bread grated Cheese for topping.
In an oven proof casserole melt the dripping, put in the sliced or chopped onion, grated carrot and parsnip, barley and lentils and mix in around the fat. add tomatoes, sugar, herbs, pepper and salt, then the 3 stock cubes made with 750ml of water. mix everything around the pot, put the lid on and put in a low oven for 2 1/2 hours. Take out the cooked soup. Thickly cut some day old bread, remove the crusts, and lay on top, pressing down slightly to soak up the liquid. Sprinkle the grated cheese thickly over the top, and put under a preheated grill for about 3 minutes until golden brown and bubbling.