Tubetti and Umbrian Lentil Soup

1. 1

   Heat the olive oil in a heavy-bottomed soup pot.

2. 2

   Add the onion and cook over medium heat until the onion begins to soften.

3. 3

   Add the celery and tomatoes.

4. 4

   Stir well and continue to cook for approximately 5 minutes.

5. 5

   Add 4 cups water, the lentils, pepper to taste, and half the parsley.

6. 6

   Bring to a boil, reduce heat to a gentle simmer, and cook until the lentils are tender, about 20 minutes.

7. 7

   Add water if necessary.

8. 8

   Approximately 5 minutes before serving, add the pasta and remaining parsley and salt to taste.

9. 9

   Cook at a low simmer, stirring frequently, until the pasta is al dente.

10. 10

    Ladle into shallow soup bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.