• Warm oil in Dutch oven set over medium-low heat; cook onion, carrot, celery, garlic and bay leaves, covered and stirring occasionally, for 10 minutes or until golden.
• Stir in lentils, salt and pepper. Add broth, water and tomatoes. Bring to boil, reduce heat to medium-low; cover and cook for 20 minutes.
• Add pasta and 2 tbsp parsley; cook, partially covered, for 6 minutes or until pasta is almost al dente. If mixture is dry, heat 1/2 cup water, adding just enough to moisten sauce. Let stand for 5 minutes; discard bay leaves. Sprinkle with remaining parsley.

Recipe Provided by Chef Sharon Sanders