BARGAIN RECIPE: Lentil, Tomato and Pasta Soup

When it starts to get chilly outside, there is only ONE thing to do! Make soup! Our Lentil, Tomato and Pasta Soup is not only filling but cheap as chips.

Lentil, Tomato and Pasta Soup
Serves 6
Preparation time: 10 minutes
Cooking time: 55 minutes

If you're vego don't add the bacon and use veggie stock instead.

Ingredients:
3 tablespoons olive oil
2 onions, finely chopped
6 cloves garlic, crushed (or add to taste)
2 sticks celery, finely chopped
115g smoked streaky bacon, chopped small
225g lentils (drained)
4 tomatoes, skinned, seeded and chopped
425g tin whole tomatoes
1.8L chicken or vegetable stock
3-4 sprigs of fresh thyme
2 bay leaves
225g macaroni or similar pasta
2-3 tablespoons chopped fresh parsley
90-115g Parmesan cheese, grated
salt and pepper

Method
1. Heat the oil in a large heavy-bottomed pan, add the onions, garlic, celery and bacon, and cook over a low heat until vegetables are soft and translucent - around 10 - 15 minutes.
2. Add the lentils and stir to coat them in the oil. Add the fresh and tinned tomatoes, chopping the canned ones in their juice (which you can do in the pan). Cook at a gentle bubble for a couple of minutes, adding the stock, thyme and bay leaves.
3. Bring to the boil, then cover and simmer until the lentils are cooked - about 40 minutes. If the mixture is absorbing a lot of liquid then ladle in some more hot stock or add water. Keep the level of the liquid above the lentils.
4. Meanwhile, cook the pasta in a pan of boiling water, drain and add to the soup with an extra couple of ladles of stock. Season well with salt and pepper and serve in bowls sprinkled with parsley and Parmesan.

Add some crusty bread and butter to make this a delicious winter treat!

You can also store this in a sealed container in the fridge for 1 - 2 weeks. Makes for a lovely, quick and hearty meal or snack.