Ingredients | Serves 4

3 tbsp extra virgin olive oil 

1 onion, diced

2 carrots, diced

2 celery stalks, diced

4 cloves garlic, grated

Pinch chilli flakes

2 bay leaves

1 stalk rosemary (finely chop leaves or leave whole)

1.5 tbsp tomato paste

70g sundried tomato, sliced

150g green/ brown lentils 

⅓ cup dry white wine

1 tin tomatoes

1L bone marrow broth or whichever broth you prefer

Salt and pepper 

Scattering of fresh parsley leaves

100g small dried pasta

To serve: parmesan, extra virgin olive oil

Method

1. Place a large saucepan on a medium heat and cover the base with olive oil. You want there to be a good amount of oil for this recipe. When it's hot, add the soffritto (onion, celery carrots), add a generous pinch of salt and stir before covering with the lid. Cook this down for 5 minutes. 

2. Stir in the garlic followed by chilli flakes, bay leaves and rosemary followed by the tomato paste and sundried tomatoes. Let this sizzle for a minute or so to infuse.  

3. Stir in the lentils then pour in the wine followed by the tin tomatoes and then the broth. Season with salt and pepper and bring to a simmer. When simmering, reduce the heat to a steady simmer, add the fresh parsley and cover with the lid. Let this simmer gently for about 40 minutes. 

4. Stir in the pasta and add ½ cup water if needed. When the pasta is al dente remove from the heat. Serve in bowls with plenty of parmesan and a drizzle of extra virgin olive oil. 

Notes: See previous recipe for my bone marrow broth which is the perfect base for this soup. You can choose to soak the lentils in water prior to cooking or you can skip this step.