Pasta and Lentil Soup-Food Network's Magazine

Name: Pasta and Lentil Soup-Food Network's Magazine
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; 12 onion, chopped; 4 garlic cloves, smashed; 14-½ teaspoon crushed red pepper flakes; 2 tablespoons tomato paste; 2 cups low sodium chicken broth; 4 cups water, I used less, about 3 cups; ½ cup parmesan cheese; 1 piece parmesan cheese, rind (optional); 8 ounces orecchiette or 8 ounces other small shell pasta; 2 (14 ounce) cans lentils, 1 drained and rinsed, the other can undrained; ⅓ cup fresh parsley, coarsely chopped; kosher salt; crusty bread, for serving (optional)

Servings: persons

5 tablespoons extra virgin olive oil, plus more for drizzling
12 onion, chopped
4 garlic cloves, smashed
14-½ teaspoon crushed red pepper flakes
2 tablespoons tomato paste
2 cups low sodium chicken broth
4 cups water, I used less, about 3 cups
½ cup parmesan cheese
1 piece parmesan cheese, rind (optional)
8 ounces orecchiette or 8 ounces other small shell pasta
2 (14 ounce) cans lentils, 1 drained and rinsed, the other can undrained
⅓ cup fresh parsley, coarsely chopped
kosher salt
crusty bread, for serving (optional)

1
Heat the olive oil in a large pot over medium heat.
2
Add onion, garlic and red pepper flakes.
3
Cook stirring occassionaly until the onion is slightly soft about 2 minutes.
4
Remove 1 tablespoon of the olive oil and set aside.
5
Add the tomato paste and cook stirring for 2 minutes.
6
Add the chicken broth, 4 cups water and the cheese rind if using.
7
Bring mixture to boil, then add dry pastaand cook stirring occasionally for about 5 minutes.
8
Add the lentils, drained and undrained.
9
Reduce heat to medium low and simmer until the pasta is tender, about 10-12 minutes.
10
In the meantime whisk 1 tablespoon parsley and and 1 tablespoon water into the reserved oil.
11
Stir 1/4 cup parmesan cheese and the remaining parsley into the soup.
12
Remove cheese rind.
13
Add salt to taste.
14
Ladle into bowls and drizzle with flavored oil and top with grated parmesan cheese.

1180

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, plus more for drizzling, 12 onion, chopped, 4 garlic cloves, smashed, 14-½ teaspoon crushed red pepper flakes, and more.

Yes, Pasta and Lentil Soup-Food Network's Magazine 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.

That's it — enjoy your meal!