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Lentil Soup With Pasta

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Ingredients
  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
Directions

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

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Dish: 
Soup
Interest: 
Everyday

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