Beacon and Lentil Soup

6 rashes of beacon, chopped onto pieces,
6 oz of lentils (tinned is fine),
A little oil for frying,
2 carrots chopped,
2 medium onions,
2 celery sticks,
1 tin of chopped tomatoes,
2 cloves of garlic,
3 pints of vegetable stock,
A little parsley.

Method

Heat oil in a large pan. Fry beacon a little until brown around the edges. Stir in lentils, tomatoes and garlic. Fry on low heat for about 10 minuets. Add stock and bring to the boil. Add a little salt and pepper then simmer on a low heat for about an hour. Blend and serve with parsley