Lentil Soup with Veggies and Pasta

Ingredients

• •1 cup lentils
• •1 cup dried fettuccine
• •1 carrot
• •½ cup onion
• •1 garlic clove
• •1 celery stalk
• •3 teaspoons parsley
• •½ cup tomato sauce
• •10½ ounces cream of celery soup
• •3 tablespoons olive oil
• •salt and pepper
• •red pepper flakes
• •¼ cup romano cheese
• •1 small bacon strips

Method

Adapted from foodista.com

1. 1Add 4 cups of water (or enough to cover the lentils plus about 2 extra inches) and the lentils to a medium-sized, deep saute pan over medium heat.
2. 2Cook with the lid just slightly off the pan, for about 15-20 minutes or until the lentils are almost tender.
3. 3Meanwhile, if you're using bacon (or pancetta), add it to a saute pan and cook over medium-high heat until done.
4. 4When cooled, crumble the bacon into small pieces and set aside.
5. 5In a large, deep saute pan over low-to-medium heat, add the olive oil.
6. 6When hot, add the onion, carrots, garlic and celery.
7. 7Cook until almost soft.
8. 8Add the tomato sauce, parsley, cream of mushroom or celery soup, 3 cups of water, and salt & pepper to taste.
9. 9Bring to a boil.
10. 10Once boiling, add the pasta, lower the heat.
11. 11Cook until the pasta is tender.
12. 12Drain your lentils when they're almost soft.
13. 13Add them to the pasta.
14. 14Cook, uncovered, for another 10-15 minutes until they're soft.
15. 15Add the red pepper flakes and adjust the seasonings to your taste.
16. 16If you think your soup should be a bit creamier, make a roux (I used 1 tablespoon butter and 1 tablespoon flour and that was sufficient) and slowly whisk it into the lentil and pasta mixture and make sure it's incorporated into the soup.
17. 17If you like it thinner, add a bit more water.
18. 18Add your bacon or pancetta if your using it.
19. 19Mix it into the soup.
20. 20When you're ready to serve, add to individual bowls.
21. 21Sprinkle with fresh grated Romano cheese.