Best 2 Lentil Pasta Vegetable Soup Recipes

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, PASTA & VEGETABLE SOUP

Lentil, Pasta & Vegetable Soup image

This does take a bit of effort but it is worth it. I use my food processor to chop the veggies and always double or triple this recipe because everyone wants seconds and thirds!

Provided by A Good Thing

Categories Lentil

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, finely chopped
350 g carrots, sliced
1 stalk celery, sliced
225 g red lentils
2 1/2 cups vegetable stock
3 cups boiling water
1 cup pasta
2/3 cup plain yogurt
salt and pepper
2 tablespoons fresh parsley, chopped, to garnish

Steps:

Heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.
Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.
Simmer, uncovered, for 15 minutes until the lentils are completely tender.
Allow to cool for 10 minutes.
Meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. Drain well and set aside.
Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
Bring back to a simmer and heat for 2-3 minutes until piping hot. Remove from the heat and stir in the yogurt. Season if necessary.
Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.

Tips:

Use a variety of vegetables. The more vegetables you use, the more flavorful your soup will be. Some good options include carrots, celery, onions, garlic, bell peppers, tomatoes, and spinach.
Don't be afraid to experiment with different spices. A few well-chosen spices can really make your soup sing. Some good options include cumin, coriander, paprika, chili powder, and bay leaves.
Use a good quality vegetable broth. The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Cook the lentils until they are tender but not mushy. Lentils should be cooked until they are just tender, but not so long that they fall apart. This will take about 20-30 minutes.
Add the vegetables towards the end of cooking. This will help them to retain their color and nutrients.
Serve with a dollop of yogurt or sour cream. This will add a creamy richness to the soup.

Conclusion:

Lentil pasta vegetable soup is a delicious, healthy, and easy-to-make meal. It's perfect for a quick lunch or dinner, and it's also a great way to use up leftover vegetables. With its variety of vegetables, spices, and lentils, this soup is sure to please everyone at the table. So next time you're looking for a hearty and flavorful soup, give lentil pasta vegetable soup a try. You won't be disappointed!