For the Soup:

• 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
• 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 ½ cm/3 inches)
• 1/4 tsp dried red chilli 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

For Serving:

• Extra virgin olive oil, for drizzling
• Parmesan cheese, freshly grated