Lentil Pasta and Vegetable Soup Recipe
Ingredients
| Olive oil | 1 Tablespoon | |
| Onion | 1 Medium, chopped | |
| Garlic | 4 Clove (5gm), finely chopped | |
| 350 g/12 oz carrot, sliced | ||
| Celery stick | 1 , sliced | |
| 225 g/8 oz/1 1/4 cups red lentils | ||
| 600 ml/1 pint/2 1/2 cups fresh vegetable stock | ||
| 700 ml/1 1/4 pint/scant 3 cups boiling water | ||
| 150 g/5 1/2 oz/scant 1 cup pasta | ||
| Fromage | 150 Milliliter | |
| 2 tbsp fresh parsley, chopped, to garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
1. Heat the 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. Simmer, uncovered, for 15 minutes until the lentils are completely tender. Allow to cool for 10 minutes.
3. 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.
4. 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 fromage frais (yogurt). Season if necessary.
2. 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.
3. 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.
4. 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 fromage frais (yogurt). Season if necessary.
Chef
