Step 1

Add olive oil to a large saucepan, and over medium heat, add the diced onion, carrot and celery and sauté gently for about 5 minutes until the vegetables soften and the onion becomes translucent. Stir occasionally.

Step 2

Add the garlic and sauté for one minute. Then, add the remaining ingredients.

Step 3

Bring to the boil, then lower the heat and simmer for 30 - 40 minutes, stirring regularly, until the lentils are cooked. If the soup is too thick, add a little extra stock.

Step 4

Just before serving, add the chopped parsley and stir well. Ladle the soup into bowls, discarding the parmesan rind.Drizzle with extra virgin olive oil and serve with grated Parmesan.