Lentil and Linguine Soup

1. 1

   In a large pot, heat the oil over moderate heat, Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

2. 2

   Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot.

3. 3

   Bring to a boil.

4. 4

   Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes.

5. 5

   Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15-20 minutes longer.

6. 6

   Stir the black pepper and the parsley into the soup.

7. 7

   Top each serving with some grated Parmesan.

8. 8

   VARIATIONS: Substitute one chopped fennel bulb for the carrots.

9. 9

   Stir one-and-a-half cups spinach, cut into very thin strips, into the soup along with the parsley.

* Per serving · 4 servings · Values may vary.