(Pasta con Lenticchie)
adapted by There's Always Thyme to Cook
Source: Patsy's Italian Restaurant
original recipe -- http://patsys.com/recipes-detail.php?id=205
1/4 cup olive oil
1 small yellow onion, diced
2 cloves garlic, minced
4 cups low salt chicken or vegetable broth
1 can fire-roasted tomatoes
1/4 pound lentils, picked over and rinsed
1/4 pound small pasta, shells, tubettini, anellini or ditalini - cooked al dente
pinch of dried oregano
4 leaves of fresh basil, chopped
salt and freshly ground black pepper, to taste
Heat the oil in a large soup pot over a medium flame and sauté the onions, stirring occasionally, about 3-5 minutes until just browned. Add the garlic and sauté for about another 2 minutes.
Add the tomatoes to the pot. Add the lentils, oregano and the broth, and bring to a boil. Cover, reduce the heat to medium-low, and simmer for an hour, more or less, until the lentils are tender. Add the cooked pasta and simmer until all ingredients are heated through, about three minutes. If the soup thickens too much, add water or broth to thin it to the consistency you like.
Stir in the basil and season with salt and pepper. Serve.