INGREDIENTS |
• 400g spaghetti
• 225g dried green or brown lentils
• 6 tbsp olive oil
• 50g diced bacon pork or turkey
• 4 carrots, finely chopped
• 1 medium onion, finely chopped
• 2 sticks celery, finely chopped
• 2 L chicken broth
• 1 sprig fresh thyme or ¼ tsp dried
• Salt and freshly ground black pepper
• 175g small shelled pasta
PREPARATION |
1. Carefully check the lentils for small stones. Place them in a bowl, covered with cold water, and soak for 2-3 hours. Rinse and drain well.
2. In a large saucepan, heat the oil and sauté the pork or turkey for 2-3 minutes. Add the onion, and cook gently until it softens. Stir the celery and carrots and cook for 5 minutes more, stirring frequently. Add the lentils, and stir to coat.
3. Pour in the broth and herbs, and bring the soup to the boil. Cook over moderate heat for about 1 hour or until the lentils are tender. Add salt and pepper to taste. Stir in the pasta and cook it until it is just done and serve.
