Zuppa di Lenticchie e Conchigliette -- Lentil and Shell Pasta Soup

• 1 cup dried lentils (about 1 pound)
• 4 tbsp. olive oil
• 4 cloves garlic, minced
• 2 md. onions, chopped fine
• 2 bay leaves
• 1 cup prosciutto, diced
• 1/4 cup Genoa salami, diced
• 5 to 6 cups water
• 2 to 3 cups chicken broth
• boullion
• Salt and pepper to taste
• 1 lb. conchigliette pasta (small shells), uncooked

1. Wash and sort the lentils, discarding any bad ones.
2. Heat oil in a large Dutch oven over medium-high heat.
3. Saute the garlic, onion and bay leaf in the oil.
4. Stir in the prosciutto and salami.
5. Cook, uncovered, over medium heat 10-15 minutes, stirring frequently.
6. Stir in the lentils and the remaining ingredients, except the pasta.
7. Do not add all the water.
8. Reserve about 1 to 1-1/2 cups of the water until you are sure of the consistency of the mixture.
9. It should be thick, but not pasty, yet not as thin as a normal soup.
10. As the lentils cook the soup will thicken.
11. Guage your liquid appropriately.
12. You can always add more water, but it is difficult to take it back out!
13. Cook, by simmering, covered, all the ingredients together, except the pasta for about 1-1/4 hours.
14. Stir the mixture quite frequently.
15. Add the pasta and cook for about 10-15 minutes more.
16. Serve sprinkled with plenty of parmesan cheese.

dried lentils, olive oil, garlic, onions, bay leaves, genoa salami, water, chicken broth, boullion, salt, conchigliette pasta

Taken from www.foodgeeks.com/recipes/18753 (may not work)