Lentil and Pasta Soup
Soup is a dish that can be a new experience each time you make it. Vary the vegetables and the taste changes, one version is just as delicious as the other. This soup originated from The Soup Bible, edited by Debra Mayhew (Hermes House, 2005 ), but grew and morphed with the addition of carrots, parsnip and spinach. Lentils require very little soaking or pre-cooking, which makes this dish one you can prepare just before lunch or dinner, using either chicken or vegetable broth. It's an inexpensive but nutritious dish. With a healthy baguette or slice of artisan French Bread, it makes a satisfying meal on its own.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Serves 4-6
Ingredients
3/4 cup green or brown lentils (don't use red or yellow, which become mushy quickly)
3 cloves garlic
4 cups water
olive oil
2 tablespoons butter
1 onion, minced
2 carrots, chopped
1-2 parsnips, chopped
1-2 celery stalks, chopped
2 tablespoons tomato paste
7 cups chicken or vegetable stock
fresh or dried marjoram to taste
fresh or dried basil, to taste
fresh or dried thyme, to taste
salt and pepper
pasta shapes
spinach
Method
Smash one of the garlic cloves and combine it with the lentils in a large pot. Pour in 4 cups of water and bring to a boil. Lower the heat to a slow simmer and simmer for about 20 minutes, stirring occasionally until the lentils are tender. When the lentils are done, strain them and remove the garlic clove, saving it for later. Rinse the lentils in cold water, strain again and set aside.
Heat olive oil and 1 tablespoon of butter in the pot and add the onion. Cook for a few minutes and then add any other optional vegetables - carrots, parsnips - and cook for 5-7 minutes, stirring frequently, until soft.
Crush the last 2 garlic cloves and mash in the first clove used to flavour the lentils. Add the garlic and the remaining oil to the pot, then stir in the tomato paste and the lentils.
Add the 7 cups of stock, herbs, salt and pepper and bring to a boil. Lower the heat and simmer for 30 minutes, stirring occasionally.
Add the pasta shapes and bring to a boil for 7-8 minutes, stirring frequently. Don't overcook the pasta - it will continue to absorb moisture from the soup.
For a final touch, add chopped spinach, cook for only a few minutes.
Add the remaining butter, adjust the seasonings and serve hot.
Soup is a dish that can be a new experience each time you make it. Vary the vegetables and the taste changes, one version is just as delicious as the other. This soup originated from The Soup Bible, edited by Debra Mayhew (Hermes House, 2005 ), but grew and morphed with the addition of carrots, parsnip and spinach. Lentils require very little soaking or pre-cooking, which makes this dish one you can prepare just before lunch or dinner, using either chicken or vegetable broth. It's an inexpensive but nutritious dish. With a healthy baguette or slice of artisan French Bread, it makes a satisfying meal on its own.
There are always more Soup options on North End Nosh - creamy, brothy, noodly, vegan, vegetarian - try them all, here, and experiment with these Hints to make you recipes different and better each time
Serves 4-6
Ingredients
3/4 cup green or brown lentils (don't use red or yellow, which become mushy quickly)
3 cloves garlic
4 cups water
olive oil
2 tablespoons butter
1 onion, minced
2 carrots, chopped
1-2 parsnips, chopped
1-2 celery stalks, chopped
2 tablespoons tomato paste
7 cups chicken or vegetable stock
fresh or dried marjoram to taste
fresh or dried basil, to taste
fresh or dried thyme, to taste
salt and pepper
pasta shapes
spinach
Method
Smash one of the garlic cloves and combine it with the lentils in a large pot. Pour in 4 cups of water and bring to a boil. Lower the heat to a slow simmer and simmer for about 20 minutes, stirring occasionally until the lentils are tender. When the lentils are done, strain them and remove the garlic clove, saving it for later. Rinse the lentils in cold water, strain again and set aside.
Heat olive oil and 1 tablespoon of butter in the pot and add the onion. Cook for a few minutes and then add any other optional vegetables - carrots, parsnips - and cook for 5-7 minutes, stirring frequently, until soft.
Crush the last 2 garlic cloves and mash in the first clove used to flavour the lentils. Add the garlic and the remaining oil to the pot, then stir in the tomato paste and the lentils.
Add the 7 cups of stock, herbs, salt and pepper and bring to a boil. Lower the heat and simmer for 30 minutes, stirring occasionally.
Add the pasta shapes and bring to a boil for 7-8 minutes, stirring frequently. Don't overcook the pasta - it will continue to absorb moisture from the soup.
For a final touch, add chopped spinach, cook for only a few minutes.
Add the remaining butter, adjust the seasonings and serve hot.