Ingredients Jump to Instructions ↓

  1. 1 1/2 cups 355ml Lentils

  2. 2 Water

  3. 1/4 cup 59ml Olive oil

  4. 1 cup 62g / 2 1/5oz Onion - peeled and chopped (medium)

  5. 2 Celery ribs - sliced

  6. 1 Plum tomatoes - (28 oz) - with liquid

  7. Salt - to taste

  8. Freshly-ground black pepper - to taste

  9. 1/2 cup 118ml Acini di pepe or pastina

  10. Freshly-grated Pecorino Romano cheese

Instructions Jump to Ingredients ↑

  1. Place the lentils in a bowl, add water to cover, and soak overnight.

  2. Drain and discard the soaking water. Wash the lentils well in warm water, place in a soup pot, cover with the 2 quarts water, and bring to a boil. Add the oil, onion, celery, and tomatoes. Lower the heat and simmer the mixture, covered, for about 35 minutes, or until the lentils are tender. (The cooking time will be about 1 1/2 hours if the lentils were not presoaked.)

  3. Add salt, pepper, and the pasta. Cook for about 15 minutes longer, or until pasta is al dente. Ladle the soup into bowls and serve immediately, sprinkled with a little Pecorino Romano.

  4. Variation: Add pieces of cooked chicken or sausage to the soup along with the pasta.

  5. This recipe yields 6 to 8 servings.


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