Pasta and Lentil Soup Recipe

Ingredients

• 225g/8 oz dried green or brown lentils

• 90ml/6 tbsp olive oil

• 50g/2 oz ham or salt pork, finely chopped

• 1 celery stick, finely chopped

• 1 carrot, finely chopped

• 2litres/3 1/2 pints chicken stock or water

• 1 fresh sage leaf

• 1 fresh thyme sprig or 1.5ml/1/4 tsp dries thyme

• salt and ground black pepper

• 175g/6 oz ditalini or other small soup pasta

Serves 4-6

Method:

1. Carefully check the lentils for small stones. Place them in a bowl, cover with cold water and soak for 2-3 hours. Rinse and drain well through a colander.

2. Heat the oil in a large saucepan and sauté then ham or salt pork for 2-3 minutes. Add the onion and cook gently until it soften but does not brown.

3. Stir in the celery and carrot and cook for 5 minutes more, stirring frequently. Add the lentils and stir to coat them evenly in the cooking fats.

4. Pour in the stock or water and the herbs and bring the soup to the boil. Cook over a moderate heat for about 1 hour or until the lentils are tender. Season to taste.

5. Stir in the pasta, and cook until it is just done. Allow the soup to stand for a few minutes before serving.