Add ½ teaspoon of crushed garlic, 2-diced carrots, 1 stalk of sliced celery and 1 -diced potato into a saucepan with a teaspoon of olive oil and cook for 2 minutes. Add 1 tin of diced tomatoes, 2 cups of vegetable stock, 1 cup of pasta, 1 /3 cup of dried red lentils, 1 teaspoon of dried rosemary and salt and pepper to taste.
Bring to a boil, then reduce to a simmer for 1 5-20 minutes or until pasta and lentils have cooked through. Add a little more stock if soup is too thick. When ready to serve, toast some bread and sprinkle soup with Parmesan cheese. Enjoy!
