Pasta and Lentil Soup-Food Network's Magazine

This is one of the best Lentil Soup's I have eaten and it is so easy to put together.

• Ready In: 35 mins
• Serves: 6-8

Ingredients

• 5  tablespoons extra virgin olive oil, plus more for drizzling
• 1⁄2 onion, chopped
• 4  garlic cloves, smashed
• 1⁄4-1⁄2 teaspoon crushed red pepper flakes
• 2  tablespoons tomato paste
• 2  cups low sodium chicken broth
• 4  cups water, I used less, about 3 cups
• 1⁄2 cup parmesan cheese
• 1  piece parmesan cheese, rind (optional)
• 8  ounces  orecchiette or 8  ounces  other small shell pasta
• 2 (14 ounce) cans lentils, 1 drained and rinsed, the other can undrained
• 1⁄3 cup fresh parsley, coarsely chopped
•  kosher salt
•  crusty bread, for serving (optional)

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add onion, garlic and red pepper flakes.
3. Cook stirring occassionaly until the onion is slightly soft about 2 minutes.
4. Remove 1 tablespoon of the olive oil and set aside.
5. Add the tomato paste and cook stirring for 2 minutes.
6. Add the chicken broth, 4 cups water and the cheese rind if using.
7. Bring mixture to boil, then add dry pastaand cook stirring occasionally for about 5 minutes.
8. Add the lentils, drained and undrained.
9. Reduce heat to medium low and simmer until the pasta is tender, about 10-12 minutes.
10. In the meantime whisk 1 tablespoon parsley and and 1 tablespoon water into the reserved oil.
11. Stir 1/4 cup parmesan cheese and the remaining parsley into the soup.
12. Remove cheese rind.
13. Add salt to taste.
14. Ladle into bowls and drizzle with flavored oil and top with grated parmesan cheese.