Lentil soup with pasta

soups 664 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

Work with Jada De Laurentiis to add pasta to this easy-to-make, fresh thyme-flavored lentil soup.

2 tbsp. l. olive oil, plus some more for serving 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 cloves of garlic, chopped Salt and freshly ground black pepper 1 can (400 g) chopped canned tomatoes in their own juice 450 g (about 1 and 1 / 4 tbsp.) Lentils 11 tbsp. slightly salted chicken broth 4-6 sprigs of fresh thyme 2/3 tbsp. dry pasta (horns) 1 tbsp. grated Parmesan on a coarse grater

In a large, heavy saucepan, heat the olive oil over medium heat. Add onions, carrots and celery. Add garlic, salt and pepper and sauté until soft, about 5-8 minutes. Put the tomatoes with juice. Simmer for about 8 minutes, stirring occasionally, until the juice evaporates a little and the tomatoes are dispersed. Add lentils and stir. Add broth and stir again. Add thyme sprigs. Bring to a boil over high heat. Cover and simmer the soup over low heat until the lentils are tender, about 30 minutes.
Add pasta. Cook until the pasta is tender but still firm, about 8 minutes. Season with salt and pepper to taste. Pour the soup into bowls. Sprinkle with Parmesan cheese, drizzle with olive oil and serve.

Work with Jada De Laurentiis to add pasta to this easy-to-make, fresh thyme-flavored lentil soup.

2 tbsp. l. olive oil, plus some more for serving 1 medium onion, chopped 2 carrots, peeled and chopped 2 celery stalks, chopped 2 cloves of garlic, chopped Salt and freshly ground black pepper 1 can (400 g) chopped canned tomatoes in their own juice 450 g (about 1 and 1 / 4 tbsp.) Lentils 11 tbsp. slightly salted chicken broth 4-6 sprigs of fresh thyme 2/3 tbsp. dry pasta (horns) 1 tbsp. grated Parmesan on a coarse grater

In a large, heavy saucepan, heat the olive oil over medium heat. Add onions, carrots and celery. Add garlic, salt and pepper and sauté until soft, about 5-8 minutes. Put the tomatoes with juice. Simmer for about 8 minutes, stirring occasionally, until the juice evaporates a little and the tomatoes are dispersed. Add lentils and stir. Add broth and stir again. Add thyme sprigs. Bring to a boil over high heat. Cover and simmer the soup over low heat until the lentils are tender, about 30 minutes.
Add pasta. Cook until the pasta is tender but still firm, about 8 minutes. Season with salt and pepper to taste. Pour the soup into bowls. Sprinkle with Parmesan cheese, drizzle with olive oil and serve.