Lentil Pasta and Vegetable Soup
|Olive oil||1 Tablespoon|
|Onion||1 Medium, chopped|
|Garlic||4 Clove (20 gm), finely chopped|
|Carrot||12 Ounce, sliced (350 Gram)|
|Celery stick||1 , sliced|
|Red lentils||8 Ounce (225 Gram, 1 1/4 Cup)|
|Vegetable stock||1 Pint (Use Fresh 600 Milliliter Or 2 1/2 Cup)|
|Boiling water||1 1⁄4 Pint (Use 700 Milliliter Or 3 Scant Cup)|
|Pasta||5 1⁄2 Ounce (150 Gram Or Scant 1 Cup)|
|Low fat fromage frais||5 Fluid Ounce (150 Milliliter Or 2/3 Cup, Natural Variety Of Unsweetened Yogurt)|
|Fresh parsley||2 Tablespoon, chopped (To Garnish)|
1. Heat the oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.
2. Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil. Simmer, uncovered, for 15 minutes until the lentils are completely tender. Allow to cool for 10 minutes.
3. Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside.
4. Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta. Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the fromage frais (yogurt). Season if necessary.