Chicken Lentil Soup

Ingredients:
2 cups cut up chicken
1 1/2 cups lentils
2 quarts water
1/4 cup olive oil
1 medium onion, peeled and chopped
2 ribs celery, sliced
1 28-ounce can plum tomatoes, with liquid
Salt and pepper to taste
1/2 cup acini di pepe or pastina
Freshly grated Pecorino Romano cheese
Place the lentils in a bowl, add water to cover, and soak overnight.

Directions:
Drain and discard the soaking water. Wash the lentils well in warm water, place in a soup pot, cover with the 2 quarts water, and bring to a boil. Add the oil, onion, celery, and tomatoes. Lower the heat and simmer the mixture, covered, for about 35 minutes, or until the lentils are tender. (The cooking time will be about 1½ hours if the lentils were not presoaked.)

Add salt, pepper, and the pasta. Cook for about 15 minutes longer, or until pasta is al dente. Ladle the soup into bowls and serve immediately, sprinkled with a little Pecorino Romano.