We have been making a pasta and lentil soup recipe for many years. I started making it when my kids were little because it reminded me of my childhood. My mother made something similar around the holidays. The kids like the soup because it has pasta in it. I like it because it has lentils. It's a win-win for everyone.
To change it up a bit, this year, I added spinach and replaced the type of pasta. It was a huge hit. I particularly like making this dish in the cooler nights because it keeps you nice and warm and is very filling.
Pasta and Lentil Soup Recipe
Ingredients:
l cup dried green lentils
6 tablespoon olive oil
½ cup ham, cut into small cubes
1 medium onion, finely chopped
1 stick celery, finely chopped
1 carrot, finely chopped
9 cups chicken broth
⅛ teaspoon dried sage
¼ teaspoon dried thyme
salt and freshly ground black pepper
2 cups Cavatelli pasta
1 10 oz box of frozen spinach
Instructions:
-
Clean and soak the lentils for 20 minutes.
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Cook the frozen spinach, let cool and press to remove excess liquid. Then set aside.
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In a large cast iron saucepan, heat the oil. Sauté the ham for 2—3 minutes.
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Add the onion, and cook gently until it softens.
-
Add in the celery and carrot, and cook for 5 minutes more, stirring often.
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Add the cleaned and drained lentils and stir to coat.
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Pour in the broth and the dried herbs, and bring the soup to the boil. Cook over moderate heat for about 30-45 minutes or until the lentils are tender. Add salt and pepper to taste.
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Add pasta, and cook it until it is done.
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Add the drained spinach and stir.
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Allow the soup to stand for a few minutes before serving.
Doesn't it look yummy? I hope you and your family enjoy the recipe. Note: Add extra broth when reheating if you want it to be a soup again.
Well, there you have it. If you wish to rate it or print out the recipe, please do so here. I would love the feedback.
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Ingredients
- l cup dried green lentils
- 6 tablespoon olive oil
- ½ cup ham, cut into small cubes
- 1 medium onion, finely chopped
- 1 stick celery, finely chopped
- 1 carrot, finely chopped
- 9 cups chicken broth
- ⅛ teaspoon dried sage
- ¼ teaspoon dried thyme
- salt and freshly ground black pepper
- 2 cups Cavatelli pasta
- 1 10 oz box of frozen spinach
Instructions
- Clean and soak the lentils for 20 minutes.
- Cook the frozen spinach, let cool, and press to remove excess liquid. Then set aside.
- In a large cast-iron saucepan, heat the oil. Sauté the ham for 2—3 minutes.
- Add the onion, and cook gently until it softens.
- Add in the celery and carrot, and cook for 5 minutes more, stirring often.
- Add the cleaned and drained lentils and stir to coat.
- Pour in the broth and the dried herbs, and bring the soup to a boil. Cook over moderate heat for about 30-45 minutes or until the lentils are tender. Add salt and pepper to taste.
- Add pasta, and cook it until it is done.
- Add the drained spinach and stir.
- Allow the soup to stand for a few minutes before serving.
Notes
Nutritional Information estimator by Caloriecounter.com
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Susan cooper
Hi, I'm not a huge fan of lentils, but this would be fun to try. Very different. Maybe it would give me a new outlook. 🙂