Ingredients

• Ingredients
  1. 1/4 pound bacon, slices cut crosswise into 1/2-inch strips
  2. 2 carrots, cut into 1-inch pieces
  3. 2 onions, cut into 1-inch chunks
  4. 2 ribs celery, cut into 1-inch pieces
  5. 1/2 pound mushrooms, sliced
  6. 6 cloves garlic, peeled
  7. 1 pound lentils (about 2 1/3 cups)
  8. 1 1/2 quarts canned low-sodium chicken broth or homemade stock
  9. 3 cups water
  10. 1 teaspoon dried rosemary, or 1 tablespoon chopped fresh rosemary
  11. 1 cup canned tomatoes in thick puree, chopped
  12. 2 teaspoons salt
  13. 1/4 teaspoon dried red-pepper flakes
  14. 1/4 teaspoon fresh-ground black pepper
  15. 1/2 cup tubetti or other small macaroni

Directions

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.
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.

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.