INGREDIENTS
1
Bay leaf, fresh
1 cup
Brown lentils
1
Carrot, medium
1 tbsp
Flat-leaf parsley
1
Garlic clove
3
Thyme, sprigs
1
Yellow onion, small
1 tbsp
Tomato paste
8 oz
Short tubular pasta
1
Kosher salt and freshly ground black pepper
1 pinch
Red pepper flakes
2 tbsp
Olive oil
1
Parmesan, Grated
1/3 cup
Whole milk
5 cups
Water