• 15
    min
    Prep Time
  • 40
    min
    Cook Time
  • 55
    min
    Ready in
  • 4
    per
    Yield
  • 350
    cal
    Calories
  • User Review:
    0
  • User Rating:

Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Vegan, Soup / Stew
  • Allergens:Gluten
  • Seasons:Fall, Winter
  • Cuisines:Italian
  • Courses:Main Course, Appetizer

Recipe Description

Dive into the heartwarming embrace of our Rustic Vegan Lentil Soup with Pasta, a dish that combines the earthy richness of lentils with the comforting familiarity of pasta. This soup is a symphony of textures and flavors, lovingly simmered in a savory broth that’s teeming with vegetables and herbs. It’s the perfect culinary hug for chilly evenings, offering both deep nourishment and delightful satisfaction in every spoonful.

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 garlic cloves, minced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 cup dried green or brown lentils, rinsed
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika (optional)
  • 6 cups vegetable broth
  • 1 cup diced tomatoes (fresh or canned with juice)
  • 1 cup small pasta shapes (choose gluten-free if necessary)
  • Salt and pepper, to taste
  • Fresh parsley, chopped, for garnish, Lemon Wedge when served

Steps:

  1. Prepare the Base: In a large soup pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
  2. Simmer the Lentils: Add the lentils, bay leaf, thyme, and smoked paprika to the pot. Pour in the vegetable broth and diced tomatoes. Bring to a boil, then lower the heat and simmer, covered, for 25 minutes.
  3. Add the Pasta: Stir in the pasta and continue to cook, uncovered, stirring occasionally, for 10-15 minutes, or until the pasta is tender and the lentils are fully cooked. If the soup thickens too much, add a little water or additional broth to reach your desired consistency.
  4. Final Touches: Remove the bay leaf. Taste and adjust the seasoning with salt and pepper.
  5. Serve: Ladle the soup into bowls. Garnish with fresh parsley and serve with a wedge of lemon on the side.

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