Ingredients

• 4 carrots
• 1 onion
• 3 sticks celery
• trimmed and washed
• 1 garlic clove
• peeled
• 2 sprigs thyme
• 1-2 bay leaves
• 5-6 parsley stalks
• leaves reserved for garnish
• pinch salt and freshly ground black pepper
• 1 tbsp olive oil
• 2 medium onions
• chopped
• sea salt and black pepper
• 2 garlic cloves
• chopped
• 1 red chilli
• deseeded and finely chopped
• 4 rashers smoked back bacon
• fat removed
• sliced into small pieces
• 200g/7oz red lentils
• washed thoroughly
• 1 x 400g/14oz tin plum tomatoes
• 1 litre homemade vegetable stock (see above)
• parsley leaves (from above)
• finely chopped

Directions

• First
• make your vegetable stock. Grate the vegetables and place (along with any ends you can’t grate) into a large heatproof bowl. Add the thyme
• bay leaves and the stalks from the parsley. Season with a small pinch of salt and pepper. Cover the vegetables with 1 litre/1¾ pints boiling water. Leave to steep for 10 minutes
• or until cool. Once cool
• strain the stock through a sieve and discard the vegetables.
• For the main soup
• heat the oil in a large saucepan or casserole over a medium heat. Add the onions and a pinch of salt. Fry gently for two minutes
• then add the garlic and chilli and cook over a low heat for five minutes or until the onions are completely soft but not coloured. Add the bacon and fry for 2-3 minutes
• or until cooked through.
• Add the lentils and tomatoes
• breaking up the tomatoes with your spoon. Cook for 2-3 minutes
• then add enough of the vegetable stock to cover (you may need all of it). Bring to the boil then reduce to a simmer. Cook for 15-20 minutes
• or until the lentils are completely soft. Turn off the heat.
• Pour half of the soup into a blender and pulse until smooth. Return to the pan with the remaining soup and heat through
• taste and adjust the seasoning if necessary.
• Divide the soup between serving bowls
• sprinkle with chopped parsley and serve.