Big Batch Soup

1: Chop the onion, carrot, celery, leek, tomato, and potato.

2: Mince the garlic and prepare the rosemary and chili flakes.

3: In a large pot, heat the extra virgin olive oil over medium heat.

4: Add the chopped onion, carrot, celery, and leek; sauté until softened.

5: Stir in the minced garlic, rosemary, and chili flakes; cook for a minute.

6: Add the chopped tomato, potato, tomato paste, veg stock cube, canned lentils, and water.

7: Season with salt and pepper, then bring to a gentle simmer.

8: Cover and let cook for 1 to 2 hours, stirring occasionally.

9: When ready to serve, add the cooked pasta to the portion you want to eat.

10: Garnish with fresh parsley before serving.