Ingredients

• 1/4 cup olive oil
• 2 onions, finely chopped
• 6 cloves garlic, finely chopped
• 2 stalks celery, finely chopped
• 110 g bacon, rind removed and finely chopped
• 225 g green lentils or 225 g brown lentils
• 4 ripe tomatoes, skin removed,chopped
• 1 (400 g) can chopped tomatoes
• 2 bay leaves
• 3 -4 sprigs thyme
• 1 3/4 liters chicken stock
• 225 g macaroni or 225 g other short pasta
• 3 tablespoons fresh parsley, chopped
• parmesan cheese, to serve

Instructions

1. Heat oil in large heavy bottomed casserole.

2. Add onion, garlic, celery and bacon.

3. Cook stirring over low heat for 10-15 minutes until vegetables soften.

4. Add lentils and stir well to coat in oil.

5. Add fresh and canned tomatoes.

6. Bring to boil.

7. Add bay leaves, thyme and stock.

8. Simmer for about 40- 60 minutes or until the lentils are cooked.

9. Cook the pasta in boiling water until al dente, drain.

10. Serve the soup in bowls, garnish with parsley and sprinkle with parmesan.