Lamb and lentil soup with lamb meatballs

1 large leek 1½ tbs olive oil 1 large clove garlic, chopped 1½ tbs chopped fresh rosemary 1½ tbs chopped fresh thyme Sea salt Freshly ground black pepper 2 medium carrots, scrubbed well and cut crosswise into 1cm pieces 1 cup brown lentils, rinsed and picked over 1 cup canned no-salt-added crushed tomatoes, with their juice 6 cups chicken stock ½ cup packed chopped fresh parsley ½ cup packed finely chopped fresh parsley ½ cup freshly grated Parmesan cheese

Trim off the dark-green section from the leek; reserve for making vegetable broth, if you like. Halve the pale-greenand-white section lengthwise.

Rinse under cold running water, pat dry and cut crosswise into thin pieces.

Warm the olive oil in a large stockpot over low heat.

Add the leek and garlic; cook, stirring, for 5 minutes, then add half the rosemary and half the thyme, season lightly with salt and pepper, and cook for 1 minute.

Add the carrots and cook, stirring, for 2 minutes.

Add the lentils and the tomatoes with their juices, stirring until all the ingredients in the pot are coated.

Increase the heat to high, add the chicken stock and bring to a boil, then reduce the heat to low and add the remaining rosemary and remaining thyme and the parsley.

Partially cover and cook for 45 minutes.

After the soup has cooked for 45 minutes, add the browned meatballs.

Cover and cook for 30 to 45 minutes or until the lentils and carrots are tender and the meatballs are cooked through.

Taste, and add more salt and/or pepper as needed. If the soup tastes weak, uncover and cook over medium heat for 10 more minutes.

Serves 8 To serve: Ladle the soup into mugs or bowls, sprinkle with the parsley and/ or the Parmigiano-Reggiano, and serve.