This is my favourite soup. Lentils with home-made pasta make a creamy, hearty soup for cold
days. The pasta can be made well ahead of time and frozen (a flat pizza box is the perfect
container). The soup can also be made in advance – in fact, I suggest making a large batch.
It keeps for a few days and you can always have it twice in one week, can’t you?
If you can, use Puy or the Australian small lentils for this dish; they hold their shape and will
not disintegrate during cooking.