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Lentil Soup with Pasta

  1. Home
  2. Lentil Soup with Pasta
  • 15
    min
    Prep Time
  • 40
    min
    Cook Time
  • 55
    min
    Ready in
  • 4
    per
    Yield
  • 350
    cal
    Calories
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    Lentil Soup with Pasta

    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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