Lentil and Leek Soup with Pasta

Quick and hearty and perfect for any time you might call ‘soup weather.’ This recipe is also super versatile— add sausage or chicken, stir in kale or escarole, if you’re vegetarian skip the pancetta and use veg stock. If you plan to eat the soup over several days, cook pasta separately according to box instructions and, when ready, add desired amount to serving bowls, then ladle hot soup over. This will ensure pasta does not overcook and will remain al dente. Also this: The lentils will continue to absorb liquid after cooking, so add more stock or water when reheating to get desired consistency.

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Serves 8

INGREDIENTS

4 oz. diced pancetta
1 tbsp olive oil
1 cup diced onion
1 cup diced carrot
2 cups thinly sliced leeks
3 garlic cloves, thinly sliced
2 tsp fresh thyme leaves
2 cups dry French or Puy lentils, rinsed and drained
1 28 oz. can crushed tomatoes with juice
1 bay leaf
6 cups chicken stock
1 cup dry small pasta such as shells or ditalini
¼ cup chopped parsley, plus more for garnish
Grated pecorino, for serving
Olive oil, for finishing
Kosher salt and freshly ground black pepper

METHOD

In a large pot over medium heat, add olive oil. Add pancetta and sauté for 3 minutes. Add onion, carrot, leeks, garlic and thyme and sauté another 3 minutes. Add lentils and tomatoes and stir to combine, about 5 minutes. Add stock and bay leaf. Bring to a boil and reduce to a simmer for 20 minutes. Add pasta and continue to cook for 2 minutes less than the box instructions. Pasta should be al dente and lentils should be tender. Add parsley and salt and pepper to taste and stir to combine.

Serve hot with a glug of olive oil and finished with grated pecorino.