Steps:
- Heat the oil in a large saucepan or 4 quart casserole over medium-high heat. Add the onion, celery, and garlic. Cook until the onion begins to soften, 2 to 3 minutes. Add the lentils and stir in the broth. Bring the liquid to a boil. Reduce the heat to medium-low; simmer until the lentils are tender; 35-40 minutes. Add the tomatoes, season with the hot pepper flakes and salt to taste. Add more broth, 1/2 cup at a time if the soup seems too thick. Add the pasta. Cook until tender but still firm, al dente, about 10 minutes longer. Serve with parmesan.
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