Lentil Soup with Veggies and Pasta

Step 1

Add 4 cups of water (or enough to cover the lentils plus about 2 extra inches) and the lentils to a medium-sized, deep saute pan over medium heat. Cook with the lid just slightly off the pan, for about 15-20 minutes or until the lentils are almost tender.

Step 2

Meanwhile, if you're using bacon (or pancetta), add it to a saute pan and cook over medium-high heat until done. When cooled, crumble the bacon into small pieces and set aside.

Step 3

In a large, deep saute pan over low-to-medium heat, add the olive oil. When hot, add the onion, carrots, garlic and celery and cook until almost soft.

Step 4

Add the tomato sauce, parsley, cream of mushroom or celery soup, 3 cups of water, and salt & pepper to taste. Bring to a boil. Once boiling, add the pasta, lower the heat and cook until the pasta is tender.

Step 5

Drain your lentils when they're almost soft and add them to the pasta and cook, uncovered, for another 10-15 minutes until they're soft.

Step 6

Add the red pepper flakes and adjust the seasonings to your taste. If you think your soup should be a bit creamier, make a roux (I used 1 tablespoon butter and 1 tablespoon flour and that was sufficient) and slowly whisk it into the lentil and pasta mixture and make sure it's incorporated into the soup. If you like it thinner, add a bit more water.

Step 7

Add your bacon or pancetta if your using it and mix it into the soup.

Step 8

When you're ready to serve, add to individual bowls and sprinkle with fresh grated Romano cheese.