Categories: Lentils, Main Dish, Soup

Ingredients

• 1 cup dried lentils
• 3 carrots, peeled and sliced
• 3 stalks celery, sliced
• 4 cloves garlic, left whole
• 1 onion, finely chopped
• 3 cups chicken stock
• 3 cups water
• 2 tablespoons extra virgin olive oil
• 1/2 lb farfalle pasta
• salt and pepper, to taste
• romano cheese

Directions

1. Rinse dry lentils.

2. In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.

3. Bring to boil, then reduce to a simmer.

4. Cover and let cook for approximately one hour.

5. In separate pot, boil farfalle pasta.

6. When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.

7. Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.

8. Sprinkle grated Romano cheese on top and enjoy.

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