Lentil And Tomato Soup - cooking recipe

Ingredients

1 stalk celery, finely chopped
2 cups canned tomato soup
1 (13.5 oz) can green lentils, drained, rinsed
1 tbsp finely chopped fresh flat-leaf parsley leaves
None None crusty bread, to serve

Preparation

Oil a saucepan and place over medium heat. Cook celery, stirring, until almost tender. Add soup and 2 cups cold water. Cook, stirring, over medium heat until hot. Stir in lentils and warm through. Sprinkle with parsley and serve with crusty bread.