TUBETTI AND UMBRIAN LENTIL SOUP
Make and share this Tubetti and Umbrian Lentil Soup recipe from Food.com.
Provided by dicentra
Categories Lentil
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- heat the olive oil in a soup pot. Add the onions and cook over medium heat until the onion begins to soften.
- Add the celery and tomatoes. Stir well and continue to cook for 5 minutes.
- Add 4 cups water, lentils, pepper to taste and half of the parsley.
- Bring to a boil, reduce heat to simmer and cook until lentils are tender, about 20 minutes.
- About 5 minutes before serving, add the pasta and the remaining parsley.
- Cook at a low simmer, until the pasta is al dente.
Nutrition Facts : Calories 185, Fat 13.8, SaturatedFat 1.9, Sodium 20.4, Carbohydrate 12.4, Fiber 4.3, Sugar 3.4, Protein 4.2
TUBETTINI LENTIL SOUP
Make and share this Tubettini Lentil Soup recipe from Food.com.
Provided by wirkwoman1
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine water, lentils, celery and onion; bring to a boil.
- Reduce heat; cover and simmer 45 minutes or until lentils are tender.
- In a separate large pot, cook pasta 9-11 minutes. Drain.
- Add tomatoes, salt, pepper and olive oil to lentil mixture; heat through.
- Add pasta to soup.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 152.5, Fat 7.2, SaturatedFat 2.1, Cholesterol 7.3, Sodium 540.1, Carbohydrate 14.5, Fiber 5.2, Sugar 3.5, Protein 8.5
NONA'S UMBRIAN LENTIL SOUP
Make and share this Nona's Umbrian Lentil Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Lentil
Time 8h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over med-high heat; add in onion, garlic, carrots, celery, and sage leaves; saute until the garlic and onion are fragrant, 3-4 minutes.
- Add in tomatoes and cook 2-3 minutes to evaporate some of the juices.
- Transfer the contents of the skillet to the insert of a 5- to 7-quart slow cooker.
- Stir in the lentils and broth.
- Cover the cooker and cook on HIGH for 4 hours or on LOW for 7-8 hours, until the lentils are tender.
- Check the soup at around 3 or 6 hours to make sure there is enough broth and the soup isn't sticking to the pan; add more broth if it is sticking.
- Season with salt and pepper before serving.
Nutrition Facts : Calories 245.2, Fat 5.8, SaturatedFat 0.8, Sodium 43.4, Carbohydrate 35.6, Fiber 16.7, Sugar 4.6, Protein 13.5
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Category Cookstr RecipesEstimated Reading Time 50 secs
- Heat the olive oil in a heavy-bottomed soup pot. Add the onion and cook over medium heat until the onion begins to soften. Add the celery and tomatoes. Stir well and continue to cook for approximately 5 minutes. Add 4 cups water, the lentils, pepper to taste, and half the parsley.
- Bring to a boil, reduce heat to a gentle simmer, and cook until the lentils are tender, about 20 minutes. Add water if necessary. Approximately 5 minutes before serving, add the pasta and remaining parsley and salt to taste. Cook at a low simmer, stirring frequently, until the pasta is al dente. Ladle into shallow soup bowls and serve.
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