-
15
minPrep Time -
40
minCook Time -
55
minReady in -
4
perYield -
350
calCalories
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:
- 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.
- 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.
- 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.
- Final Touches: Remove the bay leaf. Taste and adjust the seasoning with salt and pepper.
- Serve: Ladle the soup into bowls. Garnish with fresh parsley and serve with a wedge of lemon on the side.
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