Heat the oil in a medium pan. Add the carrot, celery, leek and pancetta and cook stirring every now and then for 8-10 minutes. Pour in the stock, add the thyme and tomatoes then cover and simmer for 12-15 minutes.
Stir in the cabbage and lentils, cover the pan and cook 5 minutes more or until all the vegetables are tender. Season to taste.
See more Soup recipes