Lentil Soup with Pasta
Jennifer Feldman
Just a tip...it’s just as good without the pasta...that’s how I make it.
ingredients
- 3T olive oil
- 1 small yellow onion, chopped
- 2 large garlic cloves, minced
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1T minced fresh sage
- 2 cups lentils
- 1 cup canned whole plum tomatoes, chopped, with juice
- 6 cups chicken or vegetable broth, plus more if needed
- 1T salt, plus more, to taste
- 1/4 lb. Tubettini, Ditalini or other small soup pasta
- 1 cup fresh spinach, not frozen
- Freshly ground pepper, to taste
directions
- 1
Make the soup base:
- 2
In a large pot over med-hi heat, warm the olive oil. Add the onion, garlic, carrot, celery and sage and sauté until the vegetables are softened, about 3 minutes.
- 3
Cook the lentils:
- 4
Stir in the lentils and tomatoes and cook, stirring occasionally, for 5 minutes. INcrease the heat to high, add the 6 cups broth and bring to a boil. Add the 1T salt, reduce the heat to medium-low and simmer, partially covered, until the lentils are nearly tender, 30 to 40 minutes. Add more broth if the soup starts to dry out.
- 5
Cook the Pasta:
- 6
Add the pasta to lentils. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package directions. The pasta will continue to cook in the heat of the soup. Season with salt and pepper and add spinach. Ladle the soup into bowls and serve immediately.
Source: Megan Cedrone
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