Best 6 Lentil Soup With Ditalini Aka New Years Soup Recipes

LENTIL SOUP

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
• Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
• Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

SOUP WITH LENTILS AND DITALINI 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 WITH DITALINI (AKA, NEW YEAR'S SOUP)

Steps:

• Sautee pancetta (or ham) in olive oil over medium heat for a few minutes till it browns lightly.
• Add onion, celery and carrots, salt and pepper, and sautee till softened. Add garlic. Stir & continue cooking for a minute or two.
• Add lentils, herbs & salt and pepper, stir, and add about 6 cups of water. Bring to a boil and partially cover, then lower heat to the lowest simmer possible. Allow to simmer quietly & peacefully for 40-50 minutes, stirring occasionally.
• Meanwhile, in a separate pot, cook ditalini according to box directions until al dente. Drain.
• Add diced tomatoes to soup, stir and continue cooking for about 10 minutes.
• Stir in cooked pasta to soup.
• Ladel soup into bowls, drizzle a little olive oil over the top, sprinkle some fresh cracked black pepper, and parmesean cheese. Eat it up with some crusty bread!

EASIEST LENTIL SOUP

Steps:

• Heat 1/4 cup oil in a medium pot over medium-high heat. Stir in onions and 1/2 teaspoon salt, and cook until onions start to brown at the edges, stirring frequently, 6 to 9 minutes.
• Stir in stock, lentils, thyme and remaining 1 teaspoon salt. Bring to a simmer, cover, and cook until lentils are tender, 30 to 40 minutes. Discard thyme sprigs.
• Stir in garlic, and remaining 2 tablespoons oil, and use an immersion blender to purée the soup to the desired consistency, keeping it chunky or making it smooth. (Alternatively, ladle it into a blender and blend in batches.) Stir in vinegar, then taste and add more salt and vinegar if needed.
• In a small bowl, toss radicchio, if using, and parsley with a drizzle of oil and a sprinkle of salt. To serve, ladle soup into bowls and top with a small mound of radicchio and parsley, and/or any other garnishes you like.

LENTIL TOMATO SOUP

Steps:

• Heat the olive oil over medium heat in a heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about 5 minutes. Add the garlic, carrot and celery, and a generous pinch of salt, and continue to cook for another 5 minutes until tender. Add the tomatoes and bouquet garni, and cook, stirring often, until the tomatoes have cooked down somewhat and smell fragrant, about 10 minutes. Add the lentils, water and salt to taste. Bring to a boil. Reduce the heat, cover and simmer gently one hour. Taste and adjust seasonings. Remove the bouquet garni, and stir in the parsley. Serve, garnishing each bowl with Parmesan or Gruyère.

LENTIL SOUP

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.