Lentil pasta soup
Spain on a Fork · ♥ 1.3K likes · 13.8K views · 8 min video
Read about lentils in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 45 ml extra virgin olive oil
Heat a stock pot over medium heat with the olive oil.
- 1 whole onion
- 6 cloves garlic
- 2 whole celery sticks
- 1 whole carrot
Finely chop the onion, roughly chop the garlic, finely chop the celery and the peeled carrot.
- 15 ml white wine vinegar
- 1 g dried rosemary
- ½ g dried thyme
- ¼ tsp crushed red pepper
After 3 to 4 minutes, when lightly sauteed, add the white wine vinegar, the rosemary, the thyme and the crushed red pepper and mix about 30 seconds.
Vinegar, dried herbs and chili
- 120 g tomato sauce
Add the tomato sauce, mix and simmer a few minutes.
- 200 g dried lentils
Rinse the dried lentils in a fine sieve under water.
- 1½ l vegetable broth
- 2 whole bay leaves
After about 5 minutes, when the tomato sauce has thickened, add the rinsed lentils, the vegetable broth and the bay leaves, raise to high heat and mix gently.
- 100 g uncooked pasta
Once it comes to a boil, cover, lower to low heat and simmer about 20 minutes until the lentils are just cooked through.
Simmer uncovered about 10 minutes until the pasta is just al dente, mixing every 2 to 3 minutes so it does not stick.
- sea salt
- freshly cracked black pepper
Season with sea salt and black pepper and mix; dried beans are seasoned only once cooked.
- extra virgin olive oil
- grated cheese
- chopped parsley
Remove from the heat, transfer to a shallow bowl and top with a drizzle of extra virgin olive oil, grated cheese and chopped parsley.