Ingredients
3 tbsp. olive oil
1 large onion
2 cloves garlic
3 carrots
1 c. lentils
2 1/2 qt. water
2 tsp. salt
1 bay leaf
Pinch red-pepper flakes (optional)
1/4 lb. linguine
1/4 tsp. fresh-ground black pepper
1/2 c. chopped fresh parsley
1/4 c. grated Parmesan
Preparation
Step 1In a large pot, heat the oil over moderate heat. Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.Step 2Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15 to 20 minutes longer.Step 3Stir the black pepper and the parsley into the soup. Top each serving with some of the grated Parmesan.Step 4Variations: Substitute one chopped fennel bulb for the carrots. Stir one-and-a-half cups of spinach, cut into very thin strips, into the soup along with the parsley.Step 5Wine Recommendation: The soup’s flavors are firmly grounded in the soil and will be well served by a wine whose profile is earthy as well. Try a white Côtes du Rhône; while it’s a bit more difficult to find than the red variety, you’ll be surprised by how well it works here.
