Vegetable Soup

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

Method:

1. 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.
2. Cover with 8 cups of water and bring to the boil again on high. Add remaining ingredients, except parmesan.
3. Season with salt and pepper to taste. Cover and simmer for 1 hr until the lentils are tender and the soup has thickened slightly.
4. Serve topped with grated parmesan and a few chopped celery leaves, if you like.