Wash the lentils under cold running water. Pour the olive oil in a double bottom pot add the onions, carrots, garlic and celery together with the rosemary and pancetta. Cook over moderate heat until slightly browned. Next add the lentils, stir for a couple of minutes with the vegetables, pour in the tomato passata and the stock. Sprinkle with the chili powder. Bring to the boil, set to simmer for 20 minutes. Add 2 hand fulls of the ‘conchigliette’, cook until the pasta is soft and soup thickened, approximately 15 minutes.  Serve piping hot, drizzled with extra virgin olive oil & Parmesan flakes

Serves 4-6

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