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Lentil: Lentil Soup with Tubetti & Bacon

Source of Recipe

Quick from Scratch - Italian


List of Ingredients

1/4 pound bacon, cut into 1/2" strips crosswise
2 carrots, cut into 1" pieces
2 onions, cut in 1" chunks
2 ribs celery, cut in 1" pieces
1/2 pound fresh mushrooms, sliced
6 cloves garlic, peeled
1 pound lentils
1 1/2 quarts chicken stock
3 cups water
1 teaspoon dried rosemary
1 cup canned tomatoes in thick puree, chopped
2 teaspoons salt
1/4 teaspoon dried red pepper flakes
1/4 teaspoon ground black pepper
1/2 cup tubetti or small macaroni


Recipe

In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat. Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes. Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes. Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer. Serves 4.