• 1 large onion
• 1 stick of celery
• 2 large carrots
• 3 cloves of garlic
• 1 handful each of fresh  parsely, thyme and rosemary
• 60 g panchetta or you could use chorizo
• 400 g tin of diced tomatoes
• 1 tsp caster sugar
• 1 tsp dried oregano
• salt and pepper to taste
• 1 tin of  cooked lentils (rinsed)
• 1.5 litres of chicken or vegetable stock
• grated parmesan to garnish

Finely chop the fresh vegetables.  Saute the onion in a pan with a little oil for 2-3 minutes before adding the rest of the vegetables, and then the herbs.  Add in the panchetta and brown a little before adding the rest of the ingredients except the cooked lentils.  Simmer for about 30-40 minutes or until the vegetables are tender, add in the lentils and  season to taste.  Serve with grated parmesan, chopped parsley and crusty bread.