Vegetable, lentil soup

1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, finely chopped 2 carrots, diced 1 stalk celery, diced 1 cup dried brown lentils 1 parsnip, diced 1 litre vegetable stock bay leaf, thyme sprigs, rosemary sprigs, to taste 1 cup green beans, sliced fresh herbs such as parsley or basil, to garnish salt and black pepper, to season Instructions Step 1 Heat oil in a heavy-based saucepan and add onion, garlic, carrots and celery. Gently fry until onions are softened and slightly brown. Step 2 Add lentils, parsnip, stock, bay leaf, thyme and rosemary. Bring to the boil, then reduce heat and simmer gently for about 25 minutes until lentils are tender. Add more liquid (water or stock) if needed. Step 3 At the last minute, add beans and cook until just tender. Garnish with fresh herbs and season with salt and pepper. Serve with crusty bread.