Pasta, Lentil & Tomato Soup

Ingredients (Serves 6):

• 1/4 cup (60ml) Beerenberg Extra Virgin Olive Oil

• 2 onions, finely chopped

• 6 tsp Beerenberg Crushed Garlic

• 2 celery stalks, finely chopped

• 225g green or brown lentils

• 4 vine-ripened tomatoes, skin and seeds removed, chopped

• 400g can chopped tomatoes

• 2 bay leaves

• 3-4 sprigs thyme

• 1.75l (7cups) chicken stock

• 225g macaroni or other short pasta

• 3tbp chopped fresh parsley

• 75g grated Parmesan, to serve

Method:

1. Heat the oil in a large, heavy-bottomed casserole and add the onion, Beerenberg Crushed Garlic and celery. Cook, stirring, over low heat for 10-15 minutes or until vegetables soften.

2. Add the lentils and stir well to ensure they are coated in oil. Add the fresh and canned tomatoes, bring to the boil then add the bay leaves, thyme and 1.5l (6-cup) stock. Simmer for about 40 minutes or until the lentils are cooked. If the mixture is absorbing a lot of liquid, add more, keeping the level of the stock above the lentils.

3. Cook the pasta in boiling water until al dente, drain well and add to the soup along with any remaining stock, then season well. Serve the soup in bowls, garnish with parsley and sprinkle with Parmesan cheese.