This is classic Italian comfort food. I can still remember my grandfather picking through the dry beans discarding any that even looked slightly off color.
- 2 cups lentils
- 1 cup white wine
- 16 cups water or mix of chicken stock and water
- 1 28 ounce can whole tomatoes
- 1 onion diced medium
- 4 cloves garlic minced
- 4 tablespoons chopped parsley
- 1 box spaghetti broken into 1 ½” pieces
In a large pot sauté the onion till translucent. Add garlic and cook till fragrant. Add lentils. Add wine and deglaze any bits in pan. Add water. Crush tomatoes and add to soup. Bring to a boil, then turn down to medium and cook soup till lentils are done, about 45 minutes. Season with salt, pepper and parsley. Meanwhile cook pasta until al dente in boiling salted water. When everything is done spoon some pasta into a bowl then top with lentils and broth. Garnish with grated romano. Always keep the pasta separate from the soup, when storing leftovers, or it will soak up all the broth.