You will need:
- Smoked pancetta (optional)
- Lentils
- Carrots
- Onion
- Celery
- Vegetable broth or water
- Rosemary
- Thyme
- Grated Parmesan or another hard cheese
- Dried hot chili pepper (optional)
- Olive oil
- Salt to taste
- Black pepper to taste
- Short pasta for soups
Start by sautéing finely chopped carrots, onion, celery (you can add garlic and chili) along with pancetta in olive oil.
Then add lentils and pour in broth gradually (add broth gradually to control the soup’s thickness).
Cook for about 20 minutes or until done.
Next, add short pasta for soups and aromatic herbs.
If you have Parmesan rinds, add them.
Once the pasta is cooked, turn off the heat and let it sit for about 15 minutes.
Serve sprinkled with grated Parmesan and drizzled with a small amount of fresh olive oil.
