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fill a medium pot with water
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add the carrots, the celery, the parsley leaves, the lentils and one tablespoon of Extra Virgin Olive oil
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bring to boil
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reduce the heat and simmer, covered, for 40 minutes or for the lentils’ cooking time specified on the packaging
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using an immersion blender prepare a nice and smooth puree
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fill a small pot with water, bring to boil and cook the tiny pasta following the cooking time on the packaging. Mine was 11 minutes
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in a baby bowl add a portion of warm lentil soup
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drain the pasta and add the pasta to the lentil soup. mix.
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top with 1 tsp of Extra Virgin Olive oil and 1 tsp grated parmesan cheese. Enjoy!
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you can store the remaining lentil soup in the refrigerator in an air tight container for 3 days or freeze it for up to 3 months. You will prepare the pasta at the very last moment and add it to the soup.