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Lentil and Pasta Soup by Amy Delano serves: 4	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Rustic vegetarian soup goes well with crusty Italian bread. by Jennie Fleetwood

Ingredients:

3/4 cup

brown lentils

3 cloves

garlic

4 cups

water

3 tbsp

olive oil

2 tbsp

butter

onion, finely chopped

2 sticks

celery, finely chopped

2 tbsp

sun-dried tomato paste

7 1/2 cups

vegetable stock

fresh basil leaves, few

fresh marjoram leaves, few

1 sprig

fresh thyme leaves

1/2 cup

dried small pasta, macaroni or tubetti

salt

ground black pepper

Directions:

Put the lentils in a large pan. Smash one of the garlic cloves using the blade of a large knife (there is no need to peel it first). Add to the lentils. Pour in the water and bring to a boil. Simmer for about 20 minutes, or until the lentils are tender. Tip the lentils into a sieve, remove the garlic and set aside. Rinse the lentils under the cold tap and leave to drain.

Heat 2 tbsp. of the oil with half of the butter in the pan. Add the onion and celery and cook gently for 5 minutes.

Crush the remaining garlic, then peel and mash the reserved garlic. Add to the pan with the remaining oil, the tomato paste and the lentils. Stir, then add the stock, herbs, salt and pepper. Bring to a boil, stirring. Simmer for 30 minutes, stirring occasionally.

Add the pasta and bring the soup back to a boil, stirring. Reduce the heat and simmer until the pasta is just tender. Add the remaining butter to the pan and stir until melted. Taste the soup for seasoning, then serve hot in warmed bowls, sprinkled with herb leaves.

Categories:

Main Dishes
Soups
Vegetarian/Vegan