Instructions: Pick over and wash lentils in cold water. Transfer to a large pot, cover with stock or water, add the 1 tablespoon salt and bay leaf. Bring to a boil. Immediately reduce heat and cook gently for 10 minutes. Meanwhile, slip casings off sausages. Make a soffritto by heating oil in a large skillet and browning sausage meat in it. Add garlic and onion and saute 2 minutes. Add celery, thyme, and chopped tomatoes and their liquid. Add tomato paste that has been dissolved in a little of the lentil broth. Stir. Add soffritto and pasta to lentils. Simmer 5 minutes. Add salt and pepper to taste. Cover and let rest until pasta is completely cooked, several more minutes. Sprinkle with parsley and serve.

Comments: A substantial soup pasta is needed in a hearty soup such as this, which contains lentils and large pieces of sausage. Ditalini ("little thimbles") are sturdy enough for the task but conchigliette ("little shells") would also be a good choice.

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