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Lentil Soup

Serves : 4 – 6

Ingredients:

2 tbsp Olive Oil

1 Medium Onion

1 Stick Celery

2 Slices Bacon or Pancetta

225g / 8oz Fresh or Canned Tomatoes

225g / 8oz Brown or Green Lentils

1 Beef Stock (Bouillon) Cube or 6¼ cups / 1.4 litres / 2½ pints Pastine in Brodo

3 tbsp Freshly Grated Parmesan Cheese

2 tbsp / 25g / 1oz Butter

Salt & Freshly Ground Black Pepper to taste

Instructions:

1. In a good sized pan, heat the olive oil over a medium flame.

2. Very finely slice the onion and soften it in the oil. Finely slice the celery and add it to the onions when they are soft. Cook on for a further 2 minutes or so.

3. As the celery is cooking, dice the bacon. Add it to the mixture.

4. Roughly chop the tomatoes and add them to the soup, together with the lentils.

5. Crumble in the stock (bouillon) cube and add 6¼ cups / 1.4 litres / 2½ pints water. Bring to the boil on a high flame and then reduce to a simmer. You must cook the soup until the lentils are tender, up to 45 minutes. Test by tasting the soup occasionally. When the lentils are soft, season with the salt.

6. Off the heat, whisk in the butter and parmesan. Pour the mixture into a suitable tureen, and generously coat the top with fresh black pepper.

Tips for measuring, temperatures, or conversion from imperial to metric

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