Step 4

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Step 8

To make the ‘soffritto’ (sautéed base flavouring), heat the olive oil in a heavy-based stockpot over medium heat. Add the onion and cook for 2 minutes. Add the carrot, celery, thyme and bay leaves then cook, stirring, for a few minutes until the onion is soft.

Step 13

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Step 17

Stir in the tomato paste and lentils, then pour 2 litres water into the stockpot. Bring to the boil, then reduce heat to low. Cover and leave to simmer for 40 minutes or until the lentils are tender.

Step 22

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Step 26

Discard the bay leaves. Add the ditali pasta, referring to the cooking time specified in pasta packet instructions (we add 1 minute extra cooking time of the pasta for this recipe).

Step 31

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Step 35

Season with salt and pepper to taste. Serve with a generous drizzle of extra virgin olive oil on top – buon appetito.