Lentil, Pasta & Vegetable Soup |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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! 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 |
Directions:
1. 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.
2. Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.
3. Simmer, uncovered, for 15 minutes until the lentils are completely tender.
4. Allow to cool for 10 minutes.
5. 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.
6. Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
7. 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.
8. Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
9. Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.
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