Sicilian Lentil Soup

1. Fry onion, celery, carrots, and garlic in olive oil.
2. Add 4-1/2 cups of water (or add a mix of broth and water to equal 4-1/2 cups), 1 cup of dry lentils, diced tomato, parsley, oregano, basil, turmeric. (opt: diced ham, bacon or chicken)
3. Cook for 30 minutes on medium-low.
4. Add 1/2 cup pasta and cook until tender.

Optional: stir in a handful of raw spinach and some parmesan cheese.
Salt and pepper to taste.

Try these, too:
Lentil Soup, Recipezaar.com #16662
Barley and Lentil Soup, La Cucina Italiana Magazine