150 gr of dried lentils
2 tbsp olive oil
1 carrot
1 stick of celery
basil
2 tbsp chopped parsley
1 onion
1 clove garlic
fresh chilli to taste
100 gr chopped canned or fresh tomatoes
200 gr of mezze penne rigate or another type of very short pasta
Chop the onion, dice the carrot and the celery. Put them in a sauce pan with the washed lentils, the basil, the parsley, the garlic, the chilly, the oil and the tomatoes.
Cover with three fingers of water and bring to boil. Simmer on a moderate heat for approximately one hour when the lentils should be tender. During this time stir frequently and season with salt. If necessary, add some boiling water. The soup should be dense and juicy or if you prefer a less thick, soupier dish, just add more boiling water. Separately cook the pasta al dente in boiling salted water and drain well. Mix with the lentils and serve very hot. Shavings of cheese optional