Soup with Lentils and Ditalini Pasta

• 8 cups Savory Potato Broth (page 63)
• 2 cups water, or more if needed
• 1/2 teaspoon salt, plus more to taste
• Freshly ground black pepper
• 1 cup lentils, rinsed and picked over
• 1 cup ditalini or other short tubular pasta

1. Heat the broth with the additional 2 cups of water to a boil.
2. Stir in the salt, several grinds of pepper, and the rinsed lentils.
3. Return to a gentle boil, and cook, covered, for 35 to 40 minutes, until the lentils are tenderadd more hot water as needed.
4. Taste, and add more salt to balance the pasta: stir in the ditalini and cook for 12 minutes or more, until the pasta is to your liking.
5. Add hot water to thin the soup too, if necessary.
6. Adjust the seasoning one last time, and serve right away in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

potato broth, water, salt, freshly ground black pepper, lentils, pasta

Taken from www.epicurious.com/recipes/food/views/soup-with-lentils-and-ditalini-pasta-384414 (may not work)