Best Lentil And Pasta Soup Recipes

PASTA AND LENTIL SOUP

Pasta and Lentil Soup image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 12

Ingredients

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, chopped
4 cloves garlic, smashed
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
1/3 cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)

Steps:

Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.

Nutrition Facts : Calories 675, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 918 milligrams, Carbohydrate 72 grams, Fiber 17 grams, Protein 30 grams

SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP

Sicilian Lentil, Vegetable, and Pasta Soup image

Make and share this Sicilian Lentil, Vegetable, and Pasta Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories Lentil

Time 8h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 lb brown lentils, rinsed and picked over
1 large onion, chopped
1 large celery rib, with leaves chopped
2 large tomatoes, peeled, seeded, and chopped (or 1 c. chopped canned tomatoes)
2 medium zucchini, chopped (or yellow squash or pattypan squash)
6 cups water
1 cup ditalini (or tubetti or elbows)
freshly grated pecorino romano cheese

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.

LENTIL AND PASTA SOUP

LENTIL AND PASTA SOUP image

Categories Soup/Stew Bean Pasta Sauté Quick & Easy Dinner Fall Winter

Yield 4 people

Number Of Ingredients 11

Ingredients

1/3 cup olive oil
1 medium-size onion, finely chopped
1 rib celery, finely chopped
2 cloves garlic, pressed or finely minced
1 cup dried lentils, rinsed and picked over
4 cups low sodium chicken broth or vegetable broth
1 cup chopped canned tomatoes with their juice
Pinch of hot red pepper flakes, or to taste
Kosher salt
1/2 cup ditallini or other small tubular pasta such as elbow macaroni or tubetti
Freshly grated Parmesan cheese

Steps:

Heat the oil in a large saucepan or 4 quart casserole over medium-high heat. Add the onion, celery, and garlic. Cook until the onion begins to soften, 2 to 3 minutes. Add the lentils and stir in the broth. Bring the liquid to a boil. Reduce the heat to medium-low; simmer until the lentils are tender; 35-40 minutes. Add the tomatoes, season with the hot pepper flakes and salt to taste. Add more broth, 1/2 cup at a time if the soup seems too thick. Add the pasta. Cook until tender but still firm, al dente, about 10 minutes longer. Serve with parmesan.