Cookstr.com

Pasta Soup with Lentils

Cookbook

500 Pasta Dishes

Published by Sellers Publishing

This image courtesy of Ian Garlick

This is a real winter warmer, deliciously satisfying and packed with flavor. A truly lovely, traditional, rustic pasta soup.

NotesVariations

Vegetarian Pasta Soup with Potatoes: Omit the pancetta or bacon and add a couple of peeled and cubed potatoes to the vegetables at the beginning to make this soup more substantial and suitable for vegetarians.

Pasta Soup with Lentils et Chile Oil: Drizzle the soup with a little chile oil just before serving to add even more heat and spice.

Sweet Vegetarian Pasta Soup with Lentils: Add 2 peeled and finely chopped dessert apples to the vegetables instead of the pancetta of bacon at the beginning of this recipe to make this soup vegetarian-friendly and to give it a lovely sweet note. When you drizzle with the oil at the very end, add a couple of drops of sweet and sticky balsamic vinegar to accentuate the sweetness of the apple.

Serves4

Cooking Methodsauteeing

CostModerate

Easy

Total Timeunder 1 hour

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseappetizer, main course

Dietary Considerationpeanut free, soy free, tree nut free

Mealdinner, lunch

Moodtired

Taste and Texturesavory

Type of Dishsoup

Ingredients

  • 3 tbsp. extra-virgin olive oil
  • 6½ oz. pancetta (or thick-cut bacon), coarsely chopped
  • 1 small onion, finely chopped
  • 1 small carrot, finely chopped
  • 2 sticks celery, strings removed and finely chopped
  • 2½ pints (5 cups) water
  • 1¼ cups passata
  • 2 fresh rosemary sprigs, leaves picked
  • ¼ tsp. dried chile flakes
  • 2 cups (8 oz.) small soup pasta
  • 2 (14-oz.) cans lentils
  • 2 oz. freshly grated aged and peppery pecorino cheese
  • Extra-virgin olive oil, for drizzling

Instructions

  1. Heat the oil in a large saucepan over high heat. Stir in the pancetta or bacon, onion, carrot, and celery for 5 minutes or until the vegetables are soft. Add the water, passata, rosemary, and chile flakes. Bring to the boil and simmer for about 10 minutes. Add the pasta and cook, stirring often, for 10 minutes or until the pasta is al dente. Stir the drained lentils into the soup. Cook gently, stirring occasionally, for 5 minutes or until warmed through, season to taste with salt. Top with the pecorino cheese and a drizzle of olive oil and serve.

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@Bllue and @krallsa: Thanks so much for bringing this to our attention. It's actually a misprint from the initial cookbook, and I've fixed it in the recipe on Cookstr, so the above is now correct. Let me know if there's anything else I can help with! All best, Kara Rota Editorial Director

krallsa is right - 1 pint = 2 cups so it should be FIVE cups of water

This looks like a nice recipe, but the math here doesn't work: 2½ pints (6¼ cups) water

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