Vegetable Base:

• 3 tbsp (1/4 cup) extra virgin olive oil
• 1 medium brown/yellow onion, finely diced
• 1 large carrot, finely diced
• 2 ribs celery, finely diced
• 3 cloves garlic, finely chopped

Soup:

• 1 cup (200 g) dried brown lentils
• 400 g (14 oz) tin of crushed tomatoes
• 5 1/2 cups (1.375 litres) vegetable stock
• 1 piece Parmesan rind, about 7 1/2 cm/3 inches
• 1/4 tsp dried red chili pepper flakes
• 1 1/2 tsp dried basil
• 1 1/2 tsp dried oregano
• 1 tsp fresh rosemary, finely chopped
• Sea salt and freshly ground black pepper, to taste
• 2 tbsp flat-leaf parsley, finely chopped
• Extra virgin olive oil, for drizzling
• Freshly grated Parmesan cheese, for serving