Ham, lentil and vegetable soup
  1. Heat oil in a large saucepan over medium-high heat. Add onion, celery and carrot. Cook and stir for 5 minutes.
  2. Add tomatoes, ham, stock and 2 cups water to saucepan. Bring to the boil. Reduce heat to low and simmer for 10 minutes, until vegetables are tender and soup has reduced slightly.
  3. Add lentils, beans, zucchini and peas. Simmer for 5 minutes, until beans are tender. Sprinkle with parsley and serve with multigrain toast.