Pasta and Lentils

Method

1. Prepare a vegetable broth by boiling carrot, celery, and onion in water.
2. Finely chop the celery, carrot, and onion (by knife or food processor).
3. In a heavy-bottomed pot, heat a little olive oil and add a whole garlic clove. Remove the garlic once fragrant.
4. Add the chopped vegetables and sauté for about 2 minutes until slightly softened.
5. Add the peeled tomatoes (or fresh tomatoes) and cook for 2 minutes.
6. Pour in 2 liters of unsalted vegetable broth and add the lentils.
7. Add a bay leaf. Bring to a boil, then lower the heat, cover, and simmer for about 30 minutes until the lentils are tender.
8. Check the liquid level; if needed, add some hot water.
9. Once lentils are done, season with salt, then add the pasta.
10. Cook the pasta according to package time (about 12 minutes for ditalini rigati).
11. Turn off the heat and let the soup rest for a few minutes.
12. Optional: In a small pan, heat olive oil with garlic and chili to make an aromatic chili oil.
13. Serve the pasta e lenticchie, drizzling with the chili garlic oil if desired.