Italian Lentil Soup - Pasta e Lenticchie
This Italian lentil soup (pasta e lenticchie) is a classic comfort dish ready in about 30 minutes and perfect for an easy weeknight dinner.
Serving: 4
Calories: 554kcal
Ingredients
- 250 g dried lentils, about 1¼ cups, or 350 g canned lentils (about 2 cups), drained and rinsed
- 2 bay leaves
- 1 small bunch fresh parsley, finely chopped (¼ cup)
- 4 tablespoons extra virgin olive oil, divided
- 8 cherry tomatoes, halved
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1 onion, finely chopped
- 200 g short pasta, ditali, tubetti, anellini or pasta mista (about 2 cups)
- Salt and freshly cracked black pepper, to taste
- Parmesan cheese, grated (optional)
Instructions
- Place the dried lentils in a pot with plenty of water, the bay leaves and a small sprig of parsley. Let them simmer over medium heat for about 20 minutes, until tender. Try not to stir too much so the lentils keep their shape. Once cooked, drain them in a colander and set aside.
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped carrot, celery, and onion, along with the cherry tomatoes, and cook for about 5 minutes, until the vegetables soften and become fragrant.
- Add the cooked lentils to the pot and pour in about 3 cups of water (700 ml). Season with salt to taste, and bring everything to a gentle boil.
- Stir in the pasta and cook for about 5–7 minutes, or until the pasta is al dente. Stir occasionally and add a splash of water if needed to help the pasta finish cooking.
- Serve the pasta e lenticchie hot with a drizzle of extra virgin olive oil, a sprinkle of freshly chopped parsley, and grated parmesan cheese if you like.
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Nutrition
Calories: 554kcal | Carbohydrates: 80g | Protein: 23g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 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 a professional nutritionist’s advice.