- 500g lentils
- 500g small pasta
- 1 celery rib
- 1 onion
- 1 garlic clove
- 1 tablespoon tomato sauce
- extra virgin olive oil, salt, pepper
In a large saucepan, sauté chopped onion, celery and garlic. Add some white wine or water. Boil lentils for 5/10 minutes and put in the saucepan.
Cook over low heat, then add 750ml boiling water. Add salt and cook for about 20 minutes. Add pasta (add more water if it is not enough, until the soup has the right consistence).
Dust with pepper and serve hot.