Serves = 4
- 2 tsp extra virgin olive oil
- 2 medium carrots
- 1 brown onion
- 1 medium celery stalk
- 1 garlic clove (optional)
- 800 grams diced tomatoes (2 tins)
- 3 cups (750ml) vegetable stock (salt reduced)
- 1 extra cup of water
- 1/2 cup red split lentils
- 1 cup pasta (small shapes work best e.g. shells, risoni)