1 (1 lb.) bag lentils (brown or green)
water
olive oil
5 whole garlic cloves, divided (peeled)
7 chicken bouillon cubes, divided
2 or 3 bay leaves
2 heaping tbsp. tomato paste
6 celery ribs, chopped
1 medium Spanish onion, chopped
4 or 5 potatoes, peeled and cut into 1/2-inch cubes
dried pasta flakes or homemade pasta, cut into small squares
1/2 cup fresh parsley, chopped

Place lentils on a sheet pan and pick through to remove debris and stones. Rinse well and place lentils in a 3-quart pot. Fill pot with water about 1-inch from the top. Add a good squirt of olive oil, 5 cloves of garlic (peeled), 3 of the bouillon cubes and bay leaves. Bring lentils to a boil for 2 minutes. Cover and let sit for about an hour.

Meanwhile fill a Dutch oven or a 6-quart stockpot about 1/3 full with water. Bring to a boil and add chopped celery, parsley, onion, tomato paste and remaining bouillon cubes. Boil this mixture for 45 minutes.

Remove bay leaves from lentils and smash remaining garlic cloves with the back of a spoon. Add lentil/garlic mixture to the stockpot with the celery, onions, etc. and bring to a boil. Add potatoes and pasta and cook for approximately 10 to 12 minutes.

Submitted by: Betty Scipione