Italian Lentil and Pasta Soup

  • Print

Rating:

(1 vote) 4 1

This vegetarian soup is hearty enough for a warm and comforting meal.

Ingredients

  • 1/4 C. Olive oil
  • 1 Carrot, peeled, and diced small
  • 1 Celery rib, diced small
  • 1 small Onion, peeled and chopped small
  • 2 large cloves Garlic, minced
  • 1 tsp. Dried oregano
  • 1 tsp. Dried thyme
  • 1 tsp. Dried basil
  • 2 C. Dried green or brown lentils
  • 8 C. Vegetable broth
  • Salt and pepper To taste
  • 2 C. Small pasta, cooked (such asorzo, ditalini, elbows or shells)
  • 1/4 C. Romano cheese, shredded or grated

Directions

In a large saucepan, heat olive oil and sauté the carrot, celery, and onion. Cook for 3 to 5 minutes until soft. Add garlic, seasonings and lentils, stir, and cook for 30 seconds. Add broth, salt and pepper. Cover; simmer for 30 minutes on low heat until lentils are tender. Add the cooked pasta to lentils, stir to combine. Serve with grated cheese on top

Review this recipe:

Reviews (1)

  • I have been looking for a lentil soup recipe and this is the closest to what I remember eating as a kid. Thanks!

    Flag as inappropriate ilove2cook2  |  August 19, 2008

Signup