Pasta, Tomato and Lentil Soup

DIRECTIONS

• Heat oil in large heavy bottomed casserole.
• Add onion, garlic, celery and bacon.
• Cook stirring over low heat for 10-15 minutes until vegetables soften.
• Add lentils and stir well to coat in oil.
• Add fresh and canned tomatoes.
• Bring to boil.
• Add bay leaves, thyme and stock.
• Simmer for about 40- 60 minutes or until the lentils are cooked.
• Cook the pasta in boiling water until al dente, drain.
• Serve the soup in bowls, garnish with parsley and sprinkle with parmesan.