1. Pour the olive oil into a large soup pot. Add and saute the onions, mushrooms, and garlic over low-medium heat for about 2 or 3 minutes. Stir continually.
2. Add the water, lentils, and tomato paste. Stir well and bring the water to a boil over high heat. Then reduce heat to medium. Add the bay leaf, ginger, salt, and pepper. Stir, cover the pot, and cook the soup for 40 minutes. Remove the bay leaf.
3. Add the pasta, cover the pot, and simmer slowly for 15 minutes or until pasta is cooked. Stir again and serve immediately. Some grated Parmesan may b sprinkled on top of each serving.