Tubetti and Umbrian Lentil Soup

Submitted by dicentra

"My Italian Garden by Viana La Place"

 

• Ready In: 40mins
• Ingredients: 8
• Serves: 4

ingredients

• 1⁄4 cup olive oil
• 1 onion, coarsely chopped
• 2 celery ribs, thinly sliced
• 3 plum tomatoes, seeded and chopped
• 3⁄4 cup lentils
• black pepper
• flat leaf parsley
• 1⁄2 cup tubetti pasta

directions

1. heat the olive oil in a soup pot. Add the onions and cook over medium heat until the onion begins to soften.
2. Add the celery and tomatoes. Stir well and continue to cook for 5 minutes.
3. Add 4 cups water, lentils, pepper to taste and half of the parsley.
4. Bring to a boil, reduce heat to simmer and cook until lentils are tender, about 20 minutes.
5. About 5 minutes before serving, add the pasta and the remaining parsley.
6. Cook at a low simmer, until the pasta is al dente.