Pasta and Lentil Soup Recipe

Name: Pasta and Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the olive oil in a large pot over medium heat.
2
Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes.
3
Remove 1 tablespoon of the flavored oil and set aside.
4
Add the tomato paste and cook, stirring, 2 more minutes.
5
Add the chicken broth, 4 cups water and the cheese rind, if using.
6
Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes.
7
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.
8
Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil.
9
Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste.
10
Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan.
11
Serve with bread, if desired.
12
Per serving: Calories 675; Fat 29 g (Saturated 8 g); Cholesterol 48 mg; Sodium 918 mg; Carbohydrate 72 g; Fiber 17 g; Protein 30 g
13
Photograph by Antonis Achilleos

706

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Pasta and Lentil Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta and Lentil Soup

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