Lentil, pancetta & spinach soup

Method

• Step 1
  Heat the oil in a large saucepan over medium heat. Cook onion, celery and pancetta for 6-7 minutes, stirring occasionally, until pancetta is slightly crisp. Add the garlic and cook, stirring, for 30 seconds. Stir in stock, 2 cups (500ml) water, lentils and tomato, then bring to the boil. Reduce heat to low and simmer for 5 minutes.
• Step 2
  Remove from the heat, add spinach and stir until just wilted. Season with sea salt and freshly ground black pepper. Divide among bowls, then serve scattered with parmesan and a little more pepper.