Umbrian lentils are very small and flavorful. If unavailable. use market lentils. This satisfying winter soup turns bright green thanks to its generous helping of chopped parsley.
- ¼ cup extra virgin olive oil
- 1 onion, coarsely chopped
- 2 celery stalks, thinly sliced
- 3 canned San Marzano or other plum tomatoes (homemade or purchased), seeded and chopped
- ¾ cup Umbrian lentils
- Freshly ground black pepper
- 2 large handfuls of chopped fresh flat-leaf parsley
- ½ cup imported tubetti
- Sea salt
Heat the olive oil in a heavy-bottomed soup pot. Add the onion and cook over medium heat until the onion begins to soften. Add the celery and tomatoes. Stir well and continue to cook for approximately 5 minutes. Add 4 cups water, the lentils, pepper to taste, and half the parsley.
Bring to a boil, reduce heat to a gentle simmer, and cook until the lentils are tender, about 20 minutes. Add water if necessary. Approximately 5 minutes before serving, add the pasta and remaining parsley and salt to taste. Cook at a low simmer, stirring frequently, until the pasta is al dente. Ladle into shallow soup bowls and serve.
Nutritional information includes 1/8 teaspoon of added salt per serving.