- Step 1
Heat oil in a large saucepan over medium heat. Add onion, carrot, celery and garlic. Cook, stirring occasionally, for 5 minutes or until softened. Add tomato paste. Stir to coat. Add lentils, tomatoes, stock, cabbage and 2 cups cold water. Cover. Simmer for 40 minutes or until cabbage is tender. Season with salt and pepper.
- Step 2
Divide soup between bowls. Top with olive oil and parmesan. Serve with bread.