Ingredients (6 servings)
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.