Recipe: Lentil and Pasta Soup (Zuppa di Lenticchie e Pastina)

LENTIL AND PASTA SOUP
(ZUPPA DI LENTICCHIE E PASTINA)

1 cup brown lentils
3 garlic cloves, divided use
3 tablespoons olive oil, divided use
2 tablespoons butter, divided use
1 onion, finely chopped
2 celery stalks, finely chopped
2 tablespoons sun-dried tomato paste
1 1/4 quarts vegetable stock
a few fresh marjoram leaves
a few fresh basil leaves
1 fresh thyme sprig (leaves only)
sea salt and freshly ground black pepper
1/3 cup dried small pasta shapes
fresh herb leaves (to garnish)

Put the lentils in a large pot. Smash 1 garlic clove and add it and 1 quart water to the lentils. Bring to a boil, lower the heat to a gentle simmer, and simmer, stirring occasionally, 20 minutes, or until the lentils are just tender. Drain the lentils and remove and discard the garlic. Rinse the lentils under cold water, then drain again.

Heat 2 tablespoons of the oil with half of the butter in a large pot over low heat. Add the onion and celery and saute over low heat, stirring frequently, 5 to 7 minutes, until soft.

Crush the remaining 2 cloves garlic, then peel it and add it to the vegetables with the remaining 1 tablespoon oil, the tomato paste, and the lentils. Stir, then add the stock, the fresh herbs, and salt and pepper, to taste. Bring to a boil, stirring. Lower the heat and simmer 30 minutes, stirring occasionally.

Add the pasta and bring back to a boil, stirring. Lower the heat and simmer, stirring frequently, until the pasta is al dente, or tender but still firm to the bite, 7 to 8 minutes.

Add the remaining 1 tablespoon butter, then taste and adjust the seasoning. Serve hot in warm bowls, sprinkled with herb leaves.

Servings: 6
Source: Truly Madly Pasta: The Ultimate Book for Pasta Lovers by Ursula Ferrigno
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