LENTIL AND LINGUINE SOUPSource: Quick from Scratch Soups & Salads Cookbook by Food & Wine MagazineMakes 4 servings 3 tablespoons olive oil 1 large onion, chopped 2 cloves garlic, minced 3 carrots, chopped 1 cup lentils 2 1/2 quarts water, more if needed 2 teaspoons salt 1 bay leaf Pinch of red-pepper flakes, optional 1/4 pound linguine, broken into 1 1/2 -inch pieces 1/4 teaspoon fresh-ground black pepper 1/2 cup chopped fresh parsley 1/4 cup grated Parmesan cheese In a large pot, heat the oil over moderate heat. Add the onion, garlic and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. Add the lentils, water, salt, bay leaf and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15 to 20 minutes longer. Stir the black pepper and the parsley into the soup. Top each serving with some of the grated Parmesan.
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