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Pasta e Lenticchie
Cuisine
Italian
Prep Time
20
minutes
Cook Time
45
minutes
Total Time
1
hour
5
minutes
Author
Buddy Valastro
Ingredients
2
slices
extra-thick cut bacon
cut into dice
1
small onion
chopped fine
1
stalk celery
chopped fine
1
carrot
peeled and chopped fine
Salt
2
plump cloves garlic
peeled and minced
1
cup
brown lentils
1 14.5
ounce
can plum tomatoes with their juice
cut or torn into pieces
5
cups
water
Chunk of parmesan rind
optional
1
cup
cooked al dente
drained and rinsed orzo, ditalini, or other small pasta shape
2
Tablespoons
extra virgin olive oil
Instructions
Heat a large soup pot over medium heat. Add the bacon pieces and stir to coat in the oil. Allow to cook until softened, translucent and some fat is rendered. Add the onions, celery, and carrots, stir to coat. Sprinkle with a pinch of salt and sauté until softened. Add the garlic and sauté until fragrant. Pour in the lentils and stir to coat. Add the tomatoes, their juices, the water, a pinch of salt and optional parmesan rind. Bring soup up to a boil and reduce to a simmer. Simmer, stirring occasionally, until the lentils are just about fully tender, 20-30 minutes. Add the pasta and cook an additional ten minutes until the pasta is cooked to taste. Correct seasoning with salt.
Serve in bowls with a drizzle of good olive oil, grated parmesan and black pepper.