Pasta, Tomato and Lentil Soup

5.00 (7)
⏱ 60 mins 🍽 6 serving(s) 🌶 italian 🏷 Lentil

This Italian lentil soup is a robust and comforting dish. It combines green or brown lentils with fresh and tinned tomatoes, aromatic vegetables, bacon, and herbs, all simmered in a rich chicken stock. Short pasta like macaroni is cooked separately and added to each bowl, finished with fresh parsley and a sprinkle of Parmesan cheese. It's a complete, flavourful meal perfect for a family dinner.

Pasta, Tomato and Lentil Soup

Ingredients

  • 1/4 cup olive oil
  • 2 onions, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 stalks celery, finely chopped
  • 110 g bacon, rind removed and finely chopped
  • 225 g green lentils or 225 g brown lentils
  • 4 ripe tomatoes, skin removed,chopped
  • 1 (400 g) can chopped tomatoes
  • 2 bay leaves
  • 3 -4 sprigs thyme
  • 1 3/4 liters chicken stock
  • 225 g macaroni or 225 g other short pasta
  • 3 tablespoons fresh parsley, chopped
  • parmesan cheese, to serve

Method

  1. Warm the olive oil in a large, heavy-based casserole dish.
  2. Place the chopped onion, garlic, celery and bacon into the hot oil.
  3. Stir the mixture for 10-15 minutes until the vegetables have softened.
  4. Tip in the lentils and stir to ensure they are coated in the oil.
  5. Mix in both the fresh and canned chopped tomatoes.
  6. Allow the contents of the pot to reach a boil.
  7. Pour in the chicken stock and add the bay leaves and thyme sprigs.
  8. Let the soup simmer for 40- 60 minutes, or until the lentils are tender.
  9. Boil the pasta in a separate pan of water until al dente, then drain it.
  10. Ladle the soup into bowls, top with the cooked pasta, garnish with chopped parsley and a sprinkle of Parmesan.

Nutrition (per serving)

Sodium600900 mg

Recipe details

CategoryLentil
Cuisineitalian
AuthorJewelies