Directions
If using dried lentils, rinse and cook until just tender (20–30 minutes). Drain, reserving the cooking liquid.
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and red pepper flakes, and cook for about 2 minutes until the onion begins to soften.
Reserve 1 tablespoon of the flavored oil for serving.
Stir in the tomato paste and cook for 2 minutes.
Add the chicken broth, reserved lentil cooking water (or water), and Parmesan rind, if using.
Bring to a boil.
Add the pasta and cook for 5 minutes, stirring occasionally.
Stir in the lentils and about ½ cup of the reserved lentil cooking liquid. Reduce the heat and simmer for 10–12 minutes, until the pasta is tender.
Mix the reserved flavored oil with 1 tablespoon chopped parsley and 1 tablespoon water.
Stir ¼ cup of the Parmesan and the remaining parsley into the soup. Remove the Parmesan rind and adjust the seasoning with salt and pepper.
Ladle into bowls, drizzle with the parsley oil, and top with the remaining Parmesan.
Serve with crusty bread, if desired.
