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Lentil Soup With Pasta

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  Olive oil 2 Tablespoon
  Onion 1 Medium, chopped
  Celery rib 1 , chopped
  Carrots 2 Medium, peeled and chopped
  Lentils 8 Ounce
  Chicken stock/Reduced-sodium canned broth 8 Cup (128 tbs)
  Dried marjoram 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Spaghetti 8 Ounce, broken into fourths
  Salt To Taste
  Grated parmesan cheese 4 Tablespoon

1. In a large saucepan or flameproof casserole, heat olive oil over medium heat. Add onion, celery, and carrots and cook, stirring occasionally, 5 minutes, or until onion is just beginning to color. Add lentils, stock, marjoram, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 35 to 45 minutes, or until lentils are soft but not falling apart.
2. Meanwhile, in a large saucepan or boiling salted water, cook spaghetti until tender but still firm, about 10 minutes. Drain and rinse under cold running water.
3. When soup is almost done, add spaghetti and simmer 5 to 10 minutes, until tender. Serve a bowl of Parmesan cheese on the side.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2959 Calories from Fat 680

% Daily Value*

Total Fat 77 g118.1%

Saturated Fat 21.8 g109%

Trans Fat 0 g

Cholesterol 110.4 mg36.8%

Sodium 4233.1 mg176.4%

Total Carbohydrates 412 g137.4%

Dietary Fiber 78.8 g315.3%

Sugars 51 g

Protein 168 g335.1%

Vitamin A 427.6% Vitamin C 66.8%

Calcium 114.4% Iron 194.9%

*Based on a 2000 Calorie diet

Lentil Soup With Pasta Recipe