Both lentils and pasta absorb liquid from the soup base, so add water from the beginning and more during cooking to get the consistency you like.
Recipe information
Yield
for 8 cups of finished soup, serving 6 or more
Ingredients
Preparation
Step 1
Heat the broth with the additional 2 cups of water to a boil. Stir in the salt, several grinds of pepper, and the rinsed lentils. Return to a gentle boil, and cook, covered, for 35 to 40 minutes, until the lentils are tender—add more hot water as needed.
Step 2
Taste, and add more salt to balance the pasta: stir in the ditalini and cook for 12 minutes or more, until the pasta is to your liking. Add hot water to thin the soup too, if necessary. Adjust the seasoning one last time, and serve right away in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).
