Lentil, Mushroom and Pancetta Casarecce Brodo

Cook Time 40 minutes

Ingredients

1pkt San Remo Casarecce
1 cup of small basil leaves
¼ cup olive oil
2 celery stalks, diced finely
4 large field mushrooms, sliced
1 sprig of thyme
1 garlic clove, slightly crushed
1 tbsp tomato paste
1 x 400g tin of brown lentils, rinsed and drained
1 ½ litres chicken stock
2x 410g can of Adrmona tomato pure
150g pancetta, diced small
100g grated pecorino
Salt & pepper

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Method

Heat the oil and garlic in a large pot. Add pancetta, celery and thyme and cook on medium heat for 4 to 5 mins, stirring occasionally. Mix the mushrooms and tomato paste into the pot and cook for 1 min. Add lentils, tomato passata, stock and bring to the boil. Once boiled, reduce heat to a simmer. Next add the pasta to the pot and cook for 8 to 10 mins, or until pasta is al dente. Remove the pot off the heat and cover for 2 mins. Remove the garlic, thyme and tear the basil leaves into the pot. Add salt and pepper to taste. Finish with pecorino over the top of soup.