Ingredients
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1/4 cup olive oil
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6 cloves garlic, finely chopped
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2 stalks celery, finely chopped
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110 g bacon, rind removed and finely chopped
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4 ripe tomatoes, skin removed,chopped
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1 (400 g) can chopped tomatoes
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2 bay leaves
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3 -4 sprigs thyme
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1 3/4 liters chicken stock
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225 g macaroni or 225 g other short pasta
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3 tablespoons fresh parsley, chopped
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parmesan cheese, to serve
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2 onions, finely chopped
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225 g green lentils or 225 g brown lentils
Instructions
- Heat oil in large heavy bottomed casserole.
- Add onion, garlic, celery and bacon.
- Cook stirring over low heat for 10-15 minutes until vegetables soften.
- Add lentils and stir well to coat in oil.
- Add fresh and canned tomatoes.
- Bring to boil.
- Add bay leaves, thyme and stock.
- Simmer for about 40- 60 minutes or until the lentils are cooked.
- Cook the pasta in boiling water until al dente, drain.
- Serve the soup in bowls, garnish with parsley and sprinkle with parmesan.