Best Lentil Soup With Ditalini Aka New Years Soup Recipes

Soup with Lentils and Ditalini Pasta image

Yield for 8 cups of finished soup, serving 6 or more

Number Of Ingredients 6

8 cups Savory Potato Broth (page 63)
2 cups water, or more if needed
1/2 teaspoon salt, plus more to taste
Freshly ground black pepper
1 cup lentils, rinsed and picked over
1 cup ditalini or other short tubular pasta

Steps:

Heat the broth with the additional 2 cups of water to a boil. Stir in the salt, several grinds of pepper, and the rinsed lentils. Return to a gentle boil, and cook, covered, for 35 to 40 minutes, until the lentils are tender-add more hot water as needed.
Taste, and add more salt to balance the pasta: stir in the ditalini and cook for 12 minutes or more, until the pasta is to your liking. Add hot water to thin the soup too, if necessary. Adjust the seasoning one last time, and serve right away in warm bowls, with freshly grated cheese, extra-virgin olive oil, and other garnishes (see page 60).

Lentil Soup image

Provided by LifeIsGood

Categories Lentil

Time 3h30m

Yield 9 1/2 Cups

Number Of Ingredients 13

1 lb lentils
1/4 lb bacon, diced (I sometimes use more!)
2 medium onions, sliced (or 1 very large onion)
2 medium carrots, diced
2 quarts water
1 cup celery, sliced
2 1/2-3 teaspoons salt (I use Kosher)
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 bay leaves
1 large potato, pared
1 ham bone
2 tablespoons fresh lemon juice

Steps:

The night before, wash the lentils and let soak overnight covered in cold water.
Next day, drain the lentils.
In a large dutch oven or soup pot, saute the diced bacon until golden brown.
Add sliced onions and diced carrots and saute until the onions are golden.
Add the lentils, water, sliced celery, salt, pepper, thyme and bay leaves.
With a grater, grate the peeled potato into the lentil mixture.
Add the ham bone.
Simmer, covered, for about 3 hours. The lentils should be tender.
Remove the bay leaves and ham bone. Cut all bits of meat from the ham bone and return the meat to the soup.
To serve at once, add the lemon juice and enjoy!
To serve the next day, refrigerate soup adn then add the lemon juice and reheat.