4 cups chicken or vegetable stock
1 bay leaf
1 tablespoon olive oil
1 large white onion, finely diced
1 14 ounce can tomatoes, roughly chopped, juice reserved
8 ounces ditalini (small pasta tubes) or similar short pasta
6 1/2 ounces pepperoni sausage, thinly sliced
1. Place the lentils, stock and bay leaf in a large saucepan.
2. Bring to a boil, reduce heat and simmer for 1 ½ hours, until lentils are very soft. Remove bay leaf.
3. In small batches, blend or process soup until smooth. Return the puree to the pan.
4. Heat the oil in a frying pan and sauté the onion until translucent.
5. Add to the soup along with the tomatoes and simmer gently for 15 minutes.
6. Cook pasta in boiling, salted water until al dente. Drain and stir into soup along with the pepperoni.
7. Heat thoroughly. Ladle into warmed soup bowls and serve immediately.
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Brassawe
Abbott the Absolute
Drewonimo
julie Kiernan
Smithery
L in the Southeast
Salon.com
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