Lentil and Speck Soup with Beetroot Slaw

Ingredients

• 2 tbsp olive oil
• 2 celery stalks, finely chopped
• 1 carrot, finely chopped
• 1 Spanish onion, finely chopped
• 2 garlic cloves, finely chopped
• 100 gm speck or smoky bacon, diced
• 200 gm canned chopped tomatoes
• 1.5 litres (6 cups) chicken stock
• 350 gm small green or black lentils
• 3 thyme sprigs
• 1 fresh bay leaf
• 1 cup coarsely chopped flat-leaf parsley, plus extra to serve
• Beetroot slaw
• 3 beetroot, trimmed
• ¼ Spanish onion, finely grated
• 1 garlic clove, finely grated
• 2 tbsp red wine vinegar, or to taste
• ½ tsp dry-roasted caraway seeds (see note)