Ingredients
¼lbbacon
2carrots
2onions
2ribscelery
½lbmushrooms
6clovesgarlic
1lbslentils,about 2⅓ cups
6cupschicken broth,canned, low-sodium, or homemade stock
3cupswater
1tspdried rosemary
1cuptomatoes in thick puree,canned
2tspsalt
¼tspdried red pepper flakes
¼tspfresh ground black pepper
½cuptubetti,or other small macaroni
Preparation
In a large pot, cook the bacon over moderate heat until crisp. Remove.
Pour off all but 2 tablespoons of the fat.
Add the carrots, onions, celery, mushrooms, and garlic.
Cook, stirring occasionally for about 5 minutes until the vegetables start to soften.
Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon.
Bring to a boil.
Reduce the heat and simmer for 15 minutes.
Add the pasta and simmer for 10 to 15 minutes longer until the lentils are tender and the pasta is done.
