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Pasta e Lenticchie


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  • 2 slices extra-thick cut bacon, cut into dice
  • 1 small onion, chopped fine
  • 1 stalk celery, chopped fine
  • 1 carrot, peeled and chopped fine
  • Salt
  • 2 plump cloves garlic, peeled and minced
  • 1 cup brown lentils
  • 1 14.5 ounce can plum tomatoes with their juice, cut or torn into pieces
  • 5 cups water
  • Chunk of parmesan rind (optional)
  • 1 cup cooked al dente, drained and rinsed ditalini or other small pasta shape
  • 2 Tablespoons extra virgin olive oil
  • Best-quality fruity olive oil
  • Grated parmesan
  • Coarse grindings black pepper


Preparation time 10mins
Cooking time 10mins
Adapted from


Step 1

Heat a large soup pot over medium heat. Add the bacon pieces and stir to coat in the oil. Allow to cook until softened, translucent and some fat is rendered. Add the onions, celery and carrots, stir to coat. Sprinkle with a pinch of salt and sauté until softened. Add the garlic and sauté until fragrant. Tip in the lentils and stir to coat. Add the tomatoes, their juices, the water, a pinch of salt and optional parmesan rind. Bring soup up to a boil and reduce to a simmer. Simmer, stirring occasionally, until the lentils are just about fully tender, 20-30 minutes. Add the ditalini and cook an additional ten minutes until the pasta is cooked to taste. Correct seasoning with salt.
Serve in bowls with a drizzle of good olive oil, grated parmesan and black pepper.

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