Sicilian Lentil, Vegetable, And Pasta Soup - cooking recipe

Ingredients

1 lb brown lentils, rinsed and picked over
1 large onion, chopped
1 large celery rib, with leaves chopped
2 large tomatoes, peeled, seeded, and chopped (or 1 c. chopped canned tomatoes)
2 medium zucchini, chopped (or yellow squash or pattypan squash)
6 cups water
1 cup ditalini (or tubetti or elbows)
freshly grated pecorino romano cheese

Preparation

In a large slow cooker, combine lentils, vegetables, and water.
Cover and cook on LOW for 7 hours.
Add in pasta and salt and pepper to taste.
Cook on HIGH for 30 minutes, or until the pasta is tender.
Serve hot, sprinkled with the cheese.