Lentil soup

with pasta

6 servings

250 g pancetta

2 small onions

3 carrots

2 stalks of celery

500 g lentils

500 g of small noodles

5 stalks of flat leaf parsley

salt

pepper

olive oil

freshly grated parmesan

Preparation time: approx. 40 minutes
plus cooking time: approx. 3 hours, 10 minutes

Per serving approx. 823 kcal / 3446 kJ 39 g E, 23 g F, 110 g KH

1  Dice the pancetta and lightly brown in a large saucepan over medium heat for 2-3 minutes. Peel the onions and cut into thin strips. Clean, peel and dice the carrots. Clean and wash the celery stalks and also cut them into small cubes. Add to the pancetta with the remaining vegetables. Steam for 5 minutes.

2  Wash the lentils thoroughly and drain them well. Add 3.5 liters of water to the pot and bring everything to a boil. Reduce the heat and simmer gently for 3 hours. Stir occasionally. Pour in a little water if necessary.

3  Do not cook the pasta completely al dente. Wash the parsley, shake dry and chop. At the end of the cooking time of the soup, stir the noodles and parsley into the soup and season with salt and pepper. Heat for 5 minutes, then pour into soup bowls. Drizzle with olive oil and serve sprinkled with parmesan.