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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 4 |
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As they cook, the lentils and linguine slurp up much of the vegetable-flavored broth, leaving a thick and hearty soup. Of course, if the soup is too thick for your taste, just stir in a little extra water. Enjoy!! This recipe came from Quick from Scratch - Soups and Salads Ingredients:
3 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
3 carrots, chopped |
1 cup lentils |
2 1/2 quarts water, more if needed |
2 teaspoons salt |
1 bay leaf |
1 pinch red pepper flakes |
1/4 lb linguine, broken into 1/2 inch pieces |
1/4 teaspoon fresh ground pepper |
1/2 cup fresh parsley, chopped |
grated parmesan cheese (to garnish) |
Directions:
1. In a large pot, heat the oil over moderate heat, Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.
2. Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15-20 minutes longer.
3. Stir the black pepper and the parsley into the soup. Top each serving with some grated Parmesan.
4. VARIATIONS: Substitute one chopped fennel bulb for the carrots. Stir one-and-a-half cups spinach, cut into very thin strips, into the soup along with the parsley.
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