1. Heat the olive oil in a large pot over medium heat. 2. Add onion, garlic and red pepper flakes. 3. Cook stirring occassionaly until the onion is slightly soft about 2 minutes. 4. Remove 1 tablespoon of the olive oil and set aside. 5. Add the tomato paste and cook stirring for 2 minutes. 6. Add the chicken broth, 4 cups water and the cheese rind if using. 7. Bring mixture to boil, then add dry pastaand cook stirring occasionally for about 5 minutes. 8. Add the lentils, drained and undrained. 9. Reduce heat to medium low and simmer until the pasta is tender, about 10-12 minutes. 10. In the meantime whisk 1 tablespoon parsley and and 1 tablespoon water into the reserved oil. 11. Stir 1/4 cup parmesan cheese and the remaining parsley into the soup. 12. Remove cheese rind. 13. Add salt to taste. 14. Ladle into bowls and drizzle with flavored oil and top with grated parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
