Lentil Soup with Semi Di Melone
Serves 6
2 tablespoons olive oil
½ cup chopped onion
1 clove garlic, minced
½ cup chopped celery
½ cup chopped carrots
8 cups chicken stock
1 smoked pork hock
1 cup lentils
One 16-aunce can Italian plum tomatoes, with juice, chopped
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
¼ teaspoon cayenne
1 tablespoon fresh parsley
¾ cup semi di melone (melon seed-shaped pasta)
Salt and freshly ground pepper to taste
In a large soup pot, heat the oil over medium heat. Add onion, garlic, carrots, and celery, and sauté until softened. Add the chicken stock, pork hock, lentils, and plum tomatoes. Bring to a boil and simmer, covered, for 30 minutes. Remove the pork hock. Add the Worcestershire sauce, lemon juice, and cayenne and simmer, partially covered, for 15 minutes.
Meanwhile, in a medium saucepan, bring at least 3 quarts of water to a boil. Add 1 teaspoon salt. Add the semi di melone and stir to prevent sticking. Cook until al dente. Drain, stir into the soup, and add salt and fresh pepper to taste. Heat through and serve in heated soup bowls.
