Lentil and Pasta Soup

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Lentil and Pasta Soup

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This nutritious soup is hearty and warming, thick with a combination of

orecchiette pasta (little ears) and green lentils that keep their shape

well. Serve with crusty bread and a dry red wine. Preparation time does not

include 1-hour soaking time for lentils.

 

Cuisine: Italy

Prep Time: 25 Minutes

Cooking Time: 2 Hours

Yield: 4 Servings

Source: EthnicGrocer

>printable version

 

 

 

 

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Ingredients

 

 

 

1 3/4 cup(s) Green lentils, picked over and rinsed

2 tablespoon(s) Olive oil

1 pound(s) Orecchiette (pasta)

3/4 cup(s) Onion, diced 1/2-inch

3/4 cup(s) Celery, diced 1/2-inch

1 teaspoon(s) Garlic, minced

4 cup(s) Vegetable stock, hot

to taste Sea salt

1 Chile pepper, chopped

 

 

 

 

 

 

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Instructions

 

Cover lentils with cold water. Bring to a boil and cook for 5 minutes.

Remove from heat and soak for 1 hour.

Drain lentils, cover with more cold water, and cook for 30 minutes.

Heat oil in a skillet and sauté onions, celery and chile pepper for about 5

minutes.

Drain lentils, reserve, return to the pan and add hot stock and reserved

cooked vegetables. Cover and cook on low heat for 20 minutes.

Remove cover, add pasta, and cook for about 10 minutes. If mixture becomes

too dry, add hot water.

Finished dish should have a sauce-like consistency. Adjust seasoning with

salt and pepper to taste.

 

 

 

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