4 carrots
3 sticks celery, trimmed and washed
1 red chilli, deseeded and finely chopped
1 garlic clove, peeled
2 garlic cloves, chopped
1 onion
2 medium onions, chopped
5-6 parsley stalks, leaves reserved for garnish
parsley leaves (from above), finely chopped
2 sprigs thyme
200g/7oz red lentils, washed thoroughly
1 x 400g/14oz tin plum tomatoes
1-2 bay leaves
pinch salt and freshly ground black pepper
sea salt and black pepper
1 tbsp olive oil
1 litre homemade vegetable stock (see above)
4 rashers smoked back bacon, fat removed, sliced into small pieces