this Italian lentil soup (pasta and lentils) It is a classic comfort dish from southern Italy.
Pasta and lentils It is one of those simple dishes that many of us grew up eating in Italy.
It’s warm and filling and… Made with simple ingredients You probably already have it in your kitchen.
this Classic lentil soup collects Lentils and pasta cooked in the same potThis makes the soup naturally creamy and full of flavour.
Ready in about 30 minutes It’s a simple Italian soup that’s perfect for an easy weeknight dinner!
In Italy, we often eat this dish With small noodles stirred into the soupor sometimes with Grilled bread on the side To absorb the broth.
It’s heartfelt, comfortable and ready About 30 minutesMaking it perfect for a quick dinner or an easy everyday lunch.
Pasta and lentils Full of plant protein and fibre, And naturally Dairy free and vegetable (Just skip the parmesan.)
If you enjoy cooking with legumes, you might like this too Italian chickpea soup or Pasta and beansAnother classic Italian soup made with beans and pasta.
ingredients
This is delicious Pasta recipe with lentils It’s very easy to make, and all you need is Less than 10 ingredients:
- Pasta: I like to use short pasta, such as ditale, anellini (ring-shaped pasta), or broken pasta. For perfection Pasta al dentechoose Bronze cut pasta (My favorite is Pasta from Gragnano).
- Lentils: I usually use Brown lentilsIt cooks quickly and keeps its shape. Lentil boy Also great. If you are short on time, you can use Canned lentilsThey are rinsed and filtered.
- fried: This is the base of the soup’s flavor. It is a simple mixture of finely chopped Carrots, onions and celery. If you prefer, you can substitute onions Leek.
- Tomatoes: A bunch of Cherry tomatoes or datterino tomatoes It adds a little sweetness and balance to the soup.
- Bay leaf: A couple of bay leaves add a subtle aromatic flavor while cooking the soup.
- parsley: Fresh parsley brings a mild, fresh flavour. Add it to the lentils while cooking, then chop it into the soup just before serving.
- Parmesan cheese: Completely optional, grated Parmesan adds extra flavor when serving. You can skip it to Vegetarian lentil soup.
How to make Italian lentil soup
this Italian lentil pasta soup It’s easy to make and ready in just about 40 minutes. The noodles are cooked directly in the brothThis makes the soup thick and delicious.
Here below you can find the simplified Recipe with photos step by stepscroll down to the end of the post for Full printable recipe.
Step 1. Place the lentils in a bowl with water and a little parsley. Simmers for approx 20 minutesuntil it becomes soft.
Step 2. In another bowl, cook the sofrito and tomatoes in olive oil for a few minutes until they are soft and fragrant.
Step 3. Add the cooked lentils to the sofrito and add about 3 cups of water. Bring everything to a gentle boil.
Step 4. Add the pasta and cook for approx 5-7 minutesor even Al dente. Stir occasionally so the pasta doesn’t stick. Finish with chopped parsley, grated Parmesan, and a drizzle of olive oil.
Storage tips
- refrigerator: Store the soup in an airtight container in the refrigerator for a period Up to 3 days.
- Freezer:You can freeze it for Up to one month. I prefer to freeze soup Without pastaThen cook fresh pasta when reheated for the best texture.
Have you tried this recipe?
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recipe
Prevent the screen from turning dark
Italian Lentil Soup (pasta and leche) is a comforting classic that’s ready in about 30 minutes and perfect for an easy weeknight dinner.
Submission: 4
Calories: 554Kcal
- 250 g Dried lentils, About 1¼ cups or 350 grams of canned lentils (about 2 cups), drained and rinsed
- 2 Bay leaves
- 1 A small handful of fresh parsley, Finely chopped (¼ cup)
- 4 tablespoons Extra virgin olive oil, divider
- 8 Cherry tomatoes, Bad
- 1 Carrot, Finely chopped
- 1 Celery stalk, Finely chopped
- 1 onion, Finely chopped
- 200 g Short pasta, Thimbles, tubes, rings, or mixed pasta (about 2 cups)
- Salt and freshly ground black pepper, According to taste
- Parmesan cheese, grated (optional)
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Place the dried lentils in a bowl with plenty of water, the bay leaf, and a small sprig of parsley. Leave it on medium heat for 20 minutes until cooked. Try not to stir too much so the lentils keep their shape. After it is cooked, drain it in a colander and leave it aside.
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In a large pot, heat two tablespoons of olive oil over medium heat. Add the finely chopped carrots, celery and onions, along with the cherry tomatoes, and cook for about 5 minutes, until the vegetables are tender and fragrant.
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Add the cooked lentils to the pot and pour in about 3 cups of water (700 ml). Season with salt to taste and leave everything until it boils over low heat.
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Add the pasta and cook for 5 to 7 minutes, or until the pasta is cooked. Stir occasionally and add a little water if necessary to help the pasta finish cooking.
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Serve the pasta hot with a drizzle of extra virgin olive oil, a sprinkling of fresh chopped parsley, and grated Parmesan cheese if you like.
Calories: 554Kcal | Carbohydrates: 80g | protein: 23g | fat: 16g | Saturated fat: 2g | Polyunsaturated fats: 2g | Monounsaturated fats: 10g | Sodium: 23mg | Potassium: 874mg | Fiber: 22g | sugar: 5g | Vitamin A: 2746IU | Vitamin C: 13mg | Calcium: 62mg | iron: 6mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for the advice of a professional dietitian.
