In a giant saucepan, cook the bacon over medium heat until crisp. Remove. Empty everything yet 2 tablespoons of fat. Add carrots, onions, celery, mushrooms and garlic. Cook, stirring occasionally, until vegetables begin to soften, about five minutes.
Add lentil, broth, water, rosemary, tomatoes, salt, red pepper flakes, black pepper and bacon. Bring to the boil. Reduce heat and simmer for 15 minutes. Add pasta and simmer until lentils are tender and pasta is cooked for 10 to 15 minutes more.
Variations
Replace bacon with an equivalent amount of bacon.
Use rosemary thyme.
Add shredded spinach or escarole leaves for the last few minutes of cooking.
Total value: 4
Number of reviews: 4480
Worst rating: 0
Highest score: 5