Dishes from Central Italy combine both South and North. This soup is very popular in Central Italy, six regions like: Tuscany, Umbria, Marches, Lazio, Abruzzo and Molise.
The small brown lentils which are grown in Central Italy are usually used in this wonderful soup, but green lentils may be used as preferred.

PASTA AND LENTIL SOUP

Ingredients:

1 cup dried brown lentils
1 cup soup pasta (Ditalini, Pastina or Orzo)
1 cup chopped onion ( 1 large)
1 cup chopped celery (2-3 stalks)
1 cup chopped carrots (1 large or 2 medium)
250 g ham, cut into cubes
200 g bacon, cut into cubes
1 tablespoon fresh Oregano (chopped)
1 cup fresh parsley (chopped)
9 cups chicken stock or vegetable broth
5 tablespoons olive oil
salt and pepper to taste

Method:

Soak lentils in cold water for 2-3 hours.
Rinse, drain and set aside.

In cast iron pot or pot with heavy bottom add olive oil, heat it up and add bacon. Cook until browned slightly.
Add ham and cook for couple minutes.
Add onion and cook along.
Then add chopped vegetables.
Cook for 5 minutes until tender.
Add lentils and stir to coat with fat and vegetables.
Add fresh oregano and half of fresh parsley.
Cook for couple minutes.
Add chicken stock and cook on medium heat for 1 hour.
Season with salt and pepper and add pasta.
cook as directed on pasta package. Ditalini take 8 minutes to cook.
Add remaining fresh parsley and more salt if needed.
Turn off the heat, close the lid and let soup stand before serving!
Enjoy!

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