Lentil and Pasta Soup

Instructions:

1. Put the lentils into a large pan. Smash one of the garlic cloves and add it to the lentils. Add the water and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20 minutes, stirring occasionally until the lentils are just tender.
2. Tip the lentils into a sieve, remove the cooked garlic clove and set aside.
3. Rinse the lentils under cold running water, and then leave them to drain.
4. Heat 2Tbs of the olive oil with half of the butter in a large pan. Add the onion and celery and cook over a low heat, stirring frequently for 5-7 minutes until softened.
5. Crush the remaining garlic and peel. Mash the reserved garlic clove. Add them to the vegetables with the remaining oil, the sun-dried tomato paste and lentils. Stir then add the stock, herbs and salt and pepper to taste. Bring to the boil, stirring. Simmer for 30 minutes, stirring occasionally.
6. Add the pasta and bring to the boil, stirring. Simmer, stirring frequently, for 7-8 minutes, or according to the instructions on the packet, until the pasta is al dente. 
7. Add the remaining butter and adjust the seasoning.

To serve: Serve hot in warmed bowls, garnished with marjoram leaves.