Lentil Pasta Vegetable Soup Recipes

Steps:

• Heat a large soup pot over high heat and swirl in the olive oil. Add the onion, carrots, celery, garlic, and 1 teaspoon of the salt. Reduce the heat to low and saute until the vegetables are lightly caramelized, about 5 minutes. Add the tomato and cook for 2 minutes. Stir in the tomato paste and cook for another 2 minutes.
• Add the lentils, thyme, bay leaf, pepper, and the remaining 2 teaspoons salt. Add the broth and water, and bring to a boil, skimming and discarding any foam as it rises to the surface. Reduce the heat and simmer until the lentils are tender, 15 to 20 minutes. (The cooking time depends on the age of the dried lentils.) Stir in the vinegar. Season to taste with salt and pepper. If needed, thin the soup with additional water or broth for the desired consistency. Serve in a bowl topped with fresh croutons, if using.

Steps:

• In a large slow cooker, combine lentils, vegetables, and water.
• Cover and cook on LOW for 7 hours.
• Add in pasta and salt and pepper to taste.
• Cook on HIGH for 30 minutes, or until the pasta is tender.
• Serve hot, sprinkled with the cheese.

Steps:

• Heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.
• Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.
• Simmer, uncovered, for 15 minutes until the lentils are completely tender.
• Allow to cool for 10 minutes.
• Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside.
• Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
• Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the yogurt. Season if necessary.
• Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
• Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.

Steps:

• In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
• In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Steps:

• Place lentils into a pressure cooker, and cover with about 1 inch of water. Add onion and oil, cook for 10 minutes and then turn off heat and let set for 10 minutes.
• Place lentil mixture, cumin, and pepper into a food processor or blender and puree until smooth.
• Transfer pureed soup into a large stock pot and return to heat. Right as soup is ready to boil add onion soup mix, stirring until well mixed. Simmer until soup has a thick creamy consistency.
• Prior to serving add lemon juice and chopped parsley for a little flavor and garnish.