Lentil and pasta soup

⇐ Soups

Ingredients

150g puy or brown lentils

3 or 4 large tomatoes, peeled, deseeded and coarsely chopped

25g bacon or pancetta (optional)

a stick of celery, cut into 5mm slices

a medium sized onion, finely sliced

2 or 3 cloves of garlic, crushed

a bunch of parsley

leaves from a few sprigs of fresh mint, or a few basil leaves

50g pastina or orzo - pasta in the shape of grains of rice. You could use broken up spaghetti

1.5l water

salt & pepper

Method

1. Put the lentils in water and allow to soak for an hour or two.
2. Heat the bacon or pancetta (if using) in a large pan so that the fat runs. Add the sliced onions, adding a little oil if it seems too dry, and gently fry for a few minutes.
3. Add the celery, tomatoes and garlic and fry for 5 minutes
4. Add the strained lentils and stir them well so they absorb the fats. Season, add the parsley and mint/basil. Pour on 1.5l of hot water and bring to a boil. Allow to cook on a feast simmer for 45 minutes and check the lentils. Keep on cooking and checking the lentils till they are done to your liking. Throw in the pasta and cook for 10 or so minutes (or slightly less if using spaghetti). Check seasoning

Italian Food Elizabeth David