Lentil soup

2 tablespoons olive oil 60 g (2 oz) butter, ghee or oil
1 onion, chopped small
1 carrot, chopped small
1 stick celery, chopped small
30 g (1 oz) pancetta or bacon, chopped (optional)
250 g (8 oz) canned Italian tomatoes, cut up, with juice
250 g (8 oz) dried brown lentils, washed and drained
1 litre (1 and 3/4 pints) stock freshly ground pepper
1 bay leaf a few sprigs of thyme
3 tablespoons freshly grated parmesan cheese (optional)

1. Sauté the onion in oil and butter till soft, add celery and carrot and continue to sauté for a couple of minutes, stirring from time to time.

2. Add the pancetta or bacon and sauté 1 minute more.

3. Add the tomatoes and cook at a gentle simmer for 25 minutes, uncovered. Stir from time to time with a wooden spoon.

4. Add the lentils, stirring and turning them over a couple of times.

5. Add stock, bay leaf, thyme and pepper.

6. Cook for about 45 minutes or till lentils are soft, adding more stock or water if necessary.

7. Serve with parmesan cheese and wholemeal bread.