INGREDIENTS

1. 1cupdried lentils
2. 3carrots, peeled and sliced
3. 3stalkscelery, sliced
4. 4clovesgarlic, left whole
5. 1onion, finely chopped
6. 3cupschicken stock
7. 3cupswater
8. 2tablespoonsextra virgin olive oil
9. 1/2lbfarfalle pasta
10. salt and pepper, to taste
11. romano cheese

DIRECTIONS

1. Rinse dry lentils.
2. In large stock pot put lentils, carrots, celery, whole garlic, onion, chicken stock, water, olive oil, salt& pepper.
3. Bring to boil, then reduce to a simmer.
4. Cover and let cook for approximately one hour.
5. In separate pot, boil farfalle pasta.
6. When done, drain and add approximately one tablespoon of olive oil to keep pasta from sticking.
7. Cover the bottom of a soup bowl with cooked pasta and then fill with cooked lentil soup.
8. Sprinkle grated Romano cheese on top and enjoy.