Puy Lentil Soup with Bacon

6 oz Puy or green-brown lentils, rinsed
4 oz smoked streaky bacon or pancetta, derinded and finely chopped
1 tbsp sunflower oil
2 carrots, peeled and finely chopped
2 medium onions, finely chopped
2 celery stalks, trimmed and finely sliced
8 oz (225g) tin Italian tomatoes
3-4 cloves garlic, crushed
3 pints (1.75 lires) vegetable stock
8 oz cabbage, finely shredded
2 tbsps chopped fresh parsley
salt and freshly ground black pepper

1. Heat the oil in a large pan and fry the bacon or pancetta until the fat starts to run. Then stir in the chopped carrots, onions and celery. With the heat fairly high mix together and cook until they are softened and slightly browned around the edges, stirring now and then.
2. Stir in the rinsed lentils and the tomatoes, then the crushed garlic. Stir everything together then pour in the stock.
3. As soon as the mixture comes to the boil, put the lid on and simmer, as gently as possible, for about 30 minutes. Then add the cabbage and cook for 5 minutes or until the cabbage has wilted. Season to taste. Just before serving stir in the chopped parsley.