Lentil Soup with Tubetti and Bacon
1/4 pound bacon, cut into 1/2″ strips crosswise
2 carrots, cut into 1″ pieces
2 onions, cut in 1″ chunks
2 ribs celery, cut in 1″ pieces
1/2 pound fresh mushrooms, sliced
6 cloves garlic, peeled
1 pound lentils
1 1/2 quarts chicken stock
3 cups water
1 teaspoon dried rosemary
1 cup canned tomatoes in thick puree, chopped
2 teaspoons salt
1/4 teaspoon dried red pepper flakes
1/4 teaspoon ground black pepper
1/2 cup tubetti or small macaroni
In a large pot, cook the bacon over moderate heat until crisp. Remove. Pour off all but 2 tablespoons of the fat.
Add the carrots, onions, celery, mushrooms, and garlic. Cook, stirring occasionally, until the vegetables start to soften, about 5 minutes.
Add the lentils, broth, water, rosemary, tomatoes, salt, red-pepper flakes, black pepper, and bacon. Bring to a boil. Reduce the heat and simmer for 15 minutes.
Add the pasta and simmer until the lentils are tender and the pasta is done, 10 to 15 minutes longer.