Italian lentil soup

Heat four tablespoons of extra virgin olive oil, add the chopped carrot, onion and celery soffritto and cook on medium heat, stirring gently, about five to seven minutes until soft; if it cooks too fast, add a tablespoon or two of water so the onion does not burn.

Meanwhile give the lentils a quick rinse in water.

Add the diced tomatoes to the soffritto, then the lentils, and mix.

Cook on medium heat; add a sprinkle of salt and a generous amount of pepper.

Add enough hot stock to cover the lentils, then fresh thyme and oregano snipped with scissors; stir.

Count half an hour from when the stock goes in (check the packet for other lentils); add more stock whenever it is almost drying up.

Cover and cook 25 more minutes, stirring every five to ten minutes so the lentils do not stick.

Toast slices of sourdough bread and cut them into squares.

Taste; if the lentils are still too firm, add more water and keep cooking until soft.

Serve in a large bowl topped with chopped parsley and the toasted bread squares.