Ingredients (6 servings)
40ml (2 tablespoons) olive oil
1 large carrot, finely diced
2 celery sticks, finely diced
1 large onion, finely diced
1 small red chilli, seeds removed, finely chopped
4 slices bacon, rind removed, finely chopped (Optional)
1 garlic clove, chopped
1 tablespoon tomato paste
410g can diced tomatoes
2 teaspoons finely chopped fresh rosemary
1 litre (4 cups) Vegetable stock
2 tablespoons chopped flat-leaf parsley
Heat oil in a large, heavy-based pan. Add carrot, celery, onion, chilli, pancetta and garlic. Cook over very low heat for 5-6 minutes until everything has softened.
Add the tomato paste and cook for 30 seconds. Add tomatoes, lentils, rosemary and stock and bring to the boil. Reduce heat to low and simmer for 40 minutes until soup has thickened and lentils are soft. Serve and enjoy!