Lentil soup

  • Preparation Time10 mins
  • Cooking Time60 mins
  • Serves6
  • DifficultyEasy
60ml olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (400g) tin chopped tomatoes
450g lentils
2.5L chicken stock
4 to 6 fresh thyme sprigs
65g dried macaroni
150g shredded Parmesan
1) Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about five to eight minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about eight minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

2) Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about eight minutes. Season with salt and pepper, to taste.

3) Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

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