Pasta and Lentil Soup (Modified)

Modified from Recipe courtesy Food Network Magazine

Prep Time: 15 minutes
Cook Time: 20 minutes

Level: Easy


5 tablespoons extra­virgin olive oil, plus more for drizzling ½ onion, chopped

4 cloves garlic, smashed
¼ to ½ teaspoon
red pepper flakes

2 tablespoons tomato sauce (please see recipe here)
2 cups low­sodium chicken broth (1 litre of water with 1 chicken cube)
½ cup grated parmesan cheese, plus 1 piece cheese rind (optional)

1 ½ cup of orecchiette or other small pasta
2 (300g) cans lentils (1 undrained; 1 drained and rinsed)
1/3 cup roughly chopped fresh
Kosher salt / Sea salt
Crusty bread, for serving (optional)


Heat the olive oil in a large pot over medium heat.

Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes.

Remove 1 tablespoon of the flavored oil and set aside. Add the tomato sauce and cook, stirring, 2 more minutes.

Add the chicken broth, 4 cups water and the cheese rind, if using.

Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes.

Add the lentils (Click here to see nutritional value) along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes.

Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir ¼ cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste.

Ladle into bowls; drizzle with the flavored oil and top with the remaining ¼ cup parmesan. Serve with bread, if desired.



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