Lentil soup with orecchiette pasta

Ingredients:

• 2 cans of canned lentils (drain and rinse the liquid from one can, leave the liquid in the second can)
• 1/2 tbsp. grated parmesan cheese
• 4 cloves of garlic, crushed with a knife
• 230 gr. orecchiette or shells
• 2 tbsp tomato paste
• 2 cups lightly salted chicken broth
• 1/2 tsp dried pepper flakes
• 1 medium onion, chopped
• 5 tbsp. l. olive oil
• 1/3 cup coarsely chopped fresh parsley
• Salt

Preparation:

1. Heat all the olive oil in a large saucepan and sauté the onion, garlic, and red pepper flakes over medium heat until the onion is softened, about 2 minutes. Scoop 1 tablespoon of the seasoned oil into a bowl and set aside.
   
   Add the tomato paste and cook, stirring, for another 2 minutes. Add the chicken broth and 4 cups of water. Bring to a boil, then add the pasta and cook for 5 minutes.
   
   Add the lentils, reduce the heat, and simmer until the pasta is tender, another 10 to 12 minutes. Stir in 1/4 cup of Parmesan cheese and the remaining parsley, season with salt and pepper to taste, and stir.
2. Meanwhile, add 1 tablespoon of parsley and 1 tablespoon of boiled water to the bowl with oil and stir.
3. Ladle the soup into bowls, drizzle with the seasoned butter, and sprinkle with the remaining Parmesan.