Step 1

Fry the chopped celery in the olive oil and butter for a few minutes in a large saucepan. Add the chopped garlic and lentils, and fry for another minute or two.

Step 2

Add the stock, simmer with the lid on for about 20 minutes, until the lentils are soft. If you want to use cheese rinds instead of grated cheese, add these with the stock.

Step 3

Add the vegetables, cook for another 5–10 minutes until they are soft.

Step 4

Blitz with a stick blender or in a liquidiser. If you use a jug blender, remove the central bung and cover with a tea towel.

Step 5

If the soup is too dense, you can add a little more hot stock to taste. Then add the grated cheese. Stir through so that the cheese melts into the soup.

Step 6

Season to taste and serve hot.