Categories: Lentils, Main Dish, Soup
Ingredients
- 1 cup dried lentils
- 3 carrots, peeled and sliced
- 3 stalks celery, sliced
- 4 cloves garlic, left whole
- 1 onion, finely chopped
- 3 cups chicken stock
- 3 cups water
- 2 tablespoons extra virgin olive oil
- 1/2 lb farfalle pasta
- salt and pepper, to taste
- romano cheese
Directions
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Rinse dry lentils.
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In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.
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Bring to boil, then reduce to a simmer.
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Cover and let cook for approximately one hour.
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In separate pot, boil farfalle pasta.
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When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.
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Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.
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Sprinkle grated Romano cheese on top and enjoy.