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Pasta and lentil soup

  Ingredients for 6 people: In a pan with oil, salt and pepper put the streaky bacon chopped, garlic, onion, the whole stick of celery which is then removed, half glass of tomato sauce. Leave to flavour and add lentils (which have been left to soak overnight in water), cover them with lots of water and allow to cook slowly, for approximately one and half hour. When the lentils appear to be cooked, check that there is enough liquid and then add the pasta. Check the salt, add some more pepper, one tablespoon of oil and a generous amount of roman pecorino cheese  
300 g. of small pasta
  300 g. of lentils  
100 g. of streaky bacon
2 cloves of garlic
roman pecorino cheese
1 onion
1 celery
tomato sauce

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