Ingredients (serve 6)
- 1¼ cups green lentils
- 3 stalks celery, with leaves chopped
- 3 cloves garlic, chopped
- 400g can diced tomatoes
- 3 tablespoon olive oil
- 1 tablespoon tomato paste
- Grated parmesan and celery leaves, to serve
- 2 carrots, peeled, chopped
- 1 onion, chopped
Wash lentils under running water. Drain well. Place in a large saucepan and cover with water. Bring to the boil on high heat. Drain, rinse and return lentils to same pan.
Cover with 8 cups of water and bring to the boil again on high. Add remaining ingredients, except parmesan. Season with salt and pepper to taste. Cover and simmer for 1 hr until the lentils are tender and the soup has thickened slightly.
Serve topped with grated parmesan and a few chopped celery leaves, if you like.