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Yield
Serves : 4
© Melanie Acevedo

How to Make It

Step 1    

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, until the vegetables start to soften, about 5 minutes.

Step 2    

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 until the lentils are tender and the pasta is done, 10 to 15 minutes longer.

Chef's Notes

Variations

• Substitute an equal amount of pancetta for the bacon.

• Use thyme instead of rosemary.

• Add shredded spinach or escarole leaves during the last few minutes of cooking.

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