Minestra di lenticchie rosse

I have to confess that for this minestra I improvised a bit but the result was great… the texture was smooth and dense but not too thick and it had a nice lentils taste, a bit enriched by the Parmigiano crusts.

RED LENTILS MINESTRA
(for 2 people)
Ingredients: 250 g red lentils, water, 2 small tomatos, ½ onion, 1 Tbsp tiny shape pasta (I used "Semini"), Parmigiano Reggiano crusts (I still had some crusts left over), extra-virgin olive oil, salt.

Put lentils, onion and tomatoes without skin in a pot with water and bring to boil. Add Parmigiano crusts, reduce heat and cook for about 45 minutes or until lentils are tender. Stir occasionally, add salt and add water if needed, I left the minestra quite liquid. Blend everything with a hand blender, put minestra on medium heat and when it boils add pasta, cook for about 10 minutes. Serve warm with some extra-virgin olive oil on top.