Lentil Soup with Pepporoni

Warming, lovely lentil soup that's just got a little kick from thinly sliced Pepperoni - it's so thick and velvetty that it's almost a casserole, yet takes minutes to put together. 

Lentils

Tinned Toms
Onion

Garlic

Bay Leaf or two
Olive Oil - three tablespoons
Potatoes
Carrot
Oregano
Sesoning
Pepporoni Stick
Chicken Stock

Method

I use green lentils for this soup and wash them in a couple of rinses of water, then simmer them in water for a few minutes then drain their cooking liquid away - I always do this with both green and brown lentils. Not red ones though. 

Then chop an onion and garlic clove, peel and chop a carrot and a couple of small potatoes then literally combine everything, set to simmer and reduce the heat to very low - until all cooked through and the veg is tender - about 40 mins. Keep an eye on it though as you don't want it to stick and more stock may need adding.

This also works well with Chorizo.