Mezzi pennoni with tomatoes and lentils

Soak the lentils with cold water for 12 hours. Once drained, rinse them, place them in a pan and cover with cold water. Add the finely sliced onion, the garlic, the bay leaf and the chopped celery; bring to the boil and salt. Simmer the lentils for an hour over a low heat, adding water in case they dry.In the meanwhile rinse the tomatoes, blanch them briefly in boiling water and once drained, peeled and deseeded chop dice them, then add them to the lentils 15 minutes before they are ready. Ten minutes before the lentils are ready toss the pasta in and, once ready, remove from the heat, add a dash of olive oil, a grind of pepper, the parsley, give it one last stir and serve warm.