Lentil And Pasta Soup Food

LENTIL & PASTA SOUP, ITALIAN STYLE

Steps:

• 1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds.
• 2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender.
• 3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.

LENTIL, PASTA & VEGETABLE SOUP

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.

PASTA AND LENTILS

Steps:

• In a medium saucepan, bring the water to a rolling boil, add the lentils, and cook, covered over a medium high heat, until nearly but not entirely tender, about 20 minutes.
• Add the garlic, olive oil, tomatoes, salt and pepper. Reduce the heat, cover and continue to simmer briskly for another 10 minutes, stirring a few times, or until the lentil are fully tender.
• If using capellini, break it into 2 to 4 inch pieces and add them to the lentils. Cook, covered, at a steady simmer, stirring several times and scraping the bottom of the pot when you do. Cook until the pasta is just done, stirring more frequently as it gets closer to that point. If using a small tubular pasta or pasta mista, cook the pasta at least halfway in plenty of salted boiling water. Drain the pasta, add it to the lentils, and simmer to finish cooking the pasta.
• When either pasta is cooked to taste, remove the pot from the heat, stir in the parsley, cover the pot, and let stand about 5 minutes before serving. Serve hot, passing hot pepper oil all the best quality extra virgin olive oil for drizzling on top.

LENTILS AND PASTA SOUP MIX FOR GROUND BEEF

Steps:

• In a 1 1/2 pint jar, layer the first eight ingredients in the order listed.
• Seal tightly.
• To prepare soup, carefully remove macaroni from the top of the jar and set aside.
• In a large saucepan, or Dutch oven, brown beef; drain.
• Add the water tomatoes and soup mix.
• Bring to a boil.
• Reduce heat, cover and simmer for 45 minutes.
• Add the reserved macaroni, cover and simmer for 15 to 20 minutes or until the macaroni, peas, lentils, and barley are tender.

PASTA WITH LENTILS (PASTA CON LENTICCHE) - LIDIA BASTIANICH

Steps:

• Place lentils in a large pot. Add enough water to just cover. Add celery, carrot, onion and bay, and bring to a boil. Reduce heat to a simmer and cook 20 minutes, until lentils are tender.
• Bring a large pot of heavily salted water to the boil.
• Heat olive oil over medium heat. Add garlic and saute until it just begins to turn golden. Add the lentils (vegetables, liquid and all) and tomatoes, salt and red pepper flake. If it seems thick, add a splash of water from the pasta pot. Bring to a boil, reduce to a simmer, and cook until reduced by about a third, 10-15 minutes.
• Meanwhile, add the rigatoni to the boiling water and cook until ALMOST al dente. Drain the pasta and add to the lentils to finish cooking for the last 1-2 minutes. Finish with a drizzle of raw olive oil and garnish with chopped parsley.

SPICY LENTIL AND PASTA SOUP

Steps:

• Spray a large nonstick saucepan with nonstick cooking spray. Add onions, carrot, celery, potato and jalapeno. Cook over medium heat 10 minutes or until vegetables are crisp-tender.
• Add broth, tomatoes, water, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 20-30 minutes or until lentils are tender.
• Add pasta and cook 10 minutes or until tender.
• Ladle soup into bowls; sprinkle with cilantro.

PASTA WITH LENTIL SOUP SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, but do not rinse, and return to pot. Stir in lentil soup and season with black pepper. Heat through and serve.

SICILIAN LENTIL, VEGETABLE, AND PASTA SOUP

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 AND PASTA STEW

Steps:

• Brown kielbasa in oil and butter in a large skillet. Add the potatoes, carrots, celery and onion. Cook and stir for 3 minutes over medium heat. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, lentils, tomatoes, bay leaf, pepper and salt., Cover and cook on low for 8-10 hours or until lentils are tender. Cook pasta according to package directions; drain. Stir pasta into slow cooker. Discard bay leaf. Sprinkle servings with cheese.