No Soup for you!

We've all eaten and enjoyed Emma's Lentil, Bean and Bacon Soup ... now you can make it at home.

Ingredients:

2 tspns olive oil

1/2 onion finely chopped

1/2 tspn minced garlic

1 carrot peeled and finely chopped

1 stick celery finely chopped

1 cup canned chopped tomatoes

1 cup chicken stock

1/4 cup brown lentils*

150g canned cannellini beans

salt and pepper to taste

2 tblspns grated parmesan

2 rashers bacon (or equiv. ham)†

Method:

Rinse and drain cannellini beans. Heat oil in a large saucepan and add the onion and bacon/ham (if using). Cook, while stirring, for 4 minutes or until soft. Add the garlic, carrot and celery and cook for 2 minutes while stirring. Stir in the tomato and chicken stock and bring to the boil. Add the lentils, reduce the heat and simmer for 40 minutes or until the lentils are tender, stirring occasionally. Stir through the beans, season with salt and pepper and heat through. Spoon into warm bowls, sprinkle with parmesan and serve with bread rolls. Serves 3

* I actually use red lentils and simmer for less time.

† Optional.

To modify it for vegetarians, you just use a vegetarian stock and omit the bacon.