Categories: April

Ingredients

• 2 tbsp olive oil
• 1 large carrot, finely diced
• 2 celery sticks, finely diced
• 1 large onion, finely chopped
• 1 red chilli, seeded and finely chopped
• 4 slices pancetta or streaky bacon, rind removed and finely chopped
• 1 garlic clove, crushed
• 1 tbsp sun-dried tomato purée
• 400g can chopped tomatoes
• 200g Puy lentils
• 2 tsp finely chopped fresh rosemary
• 1 litre vegetable or chicken stock
• 2 tbsp chopped fresh flatleaf parsley

Directions

1. Heat the olive oil in a large, heavy-based pan. Add the carrot, celery, onion, chilli, pancetta and garlic. Cook over a very low heat for 5-6 minutes until the onion has softened. Add the tomato purée and cook for 30 seconds. Add tomatoes, lentils, rosemary and stock and bring to the boil. Reduce to a simmer for 40 minutes until the soup has thickened and the lentils are soft. Stir the parsley into the soup and serve with the croutes.

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