3 tablespoons |
olive oil, plus extra to serve |
2 |
bay leaves |
1 |
onion, finely diced |
2 |
carrots, peeled and finely diced |
2 |
celery stalks, finely diced |
3 |
garlic cloves, finely chopped |
a few sprigs |
fresh thyme, sage or rosemary, leaves finely chopped |
250g |
green or brown lentils |
250g |
tiny pasta, stellette, ditalini, tripolini . . . |
80g |
parmesan cheese, freshly grated |
a small bunch |
fresh flat-leaf parsley, leaves roughly chopped |