Lentil soup with chilli & garlic

Heat 1 tsp olive oil in a saucepan. Cook 1 celery stick (chopped), ¼ long fresh red chilli (thinly sliced) and 1 garlic clove (crushed) until fragrant. Add 1 cup (250ml) gluten-free reduced-salt vegetable stock, ½ cup (125ml) water and ¼ cup (50g) red lentils (rinsed, drained). Simmer until lentils are almost cooked, then add 1 tomato (chopped) and ½ cup (100g) canned cannellini beans (rinsed, drained). Cook until lentils are soft. Top with 1 tsp fresh basil. Serve with 1 x 50g multigrain bread roll.