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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (602g) Recipe makes 6 servings The following items or measurements are not included below: 3 sprigs thyme |
||
| Calories 590 | ||
| Calories from Fat 199 | (33%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.1g | 34% | |
| Saturated Fat 5.2g | 25% | |
| Monounsaturated Fat 12.2g | ||
| Polyunsaturated Fat 3.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 21mg | 7% | |
| Sodium 600mg | 25% | |
| Potassium 1230mg | 35% | |
| Total Carbohydrate 72.2g | 24% | |
| Dietary Fiber 15.3g | 61% | |
| Sugars 11.9g | ||
| Protein 26.1g | 52% | |
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By: Jewelies
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Pasta, Tomato and Lentil Soup
By: Jewelies
May 25, 2004
From Delicious magazine.
SERVES 6
Ingredients
- 1/4 cup olive oil
- 2 onions, finely chopped
- 6 cloves garlic, finely chopped
- 2 stalks celery, finely chopped
- 110 g bacon, rind removed and finely chopped
- 225 g green lentils or brown lentils
- 4 ripe tomatoes, skin removed,chopped
- 1 (400 g) can chopped tomatoes
- 2 bay leaves
- 3-4 sprigs thyme
- 1 3/4 liters chicken stock
- 225 g macaroni or other short pasta
- 3 tablespoons fresh parsley, chopped
- parmesan cheese, to serve
Directions
1
Heat oil in large heavy bottomed casserole.2
Add onion, garlic, celery and bacon.3
Cook stirring over low heat for 10-15 minutes until vegetables soften.4
Add lentils and stir well to coat in oil.5
Add fresh and canned tomatoes.6
Bring to boil.7
Add bay leaves, thyme and stock.8
Simmer for about 40- 60 minutes or until the lentils are cooked.9
Cook the pasta in boiling water until al dente, drain.10
Serve the soup in bowls, garnish with parsley and sprinkle with parmesan.
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- Course > Soups
- Main Ingredient > Vegetables > Tomatoes
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Beans > Lentils
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
Featured Reviews for This Recipe
From: Baby Kato
On Oct 25, 2008
What a tasty soup. It smelled wonderful while simmering and tasted even better. I made it exactly as written, for a lovely treat. A very hearty and savory soup, just perfect for the rainy weather we have been experiencing. Thanks so much for sharing Jewelies, we enjoyed it very much.
From: westivan
On May 30, 2007
A wonderfully hearty soup, though I made a couple of changes. I'd run out of lentils so used Italian soup mix instead (dried peas, bean & lentils) which extended the cooking time by about 30 mins. Although I was making a half recipe, I used a whole can of tomatoes with basil & oregano, as I only had 1 tomato, and I left out the bay leaves and thyme. I also added the raw pasta in the last 15 minutes of cooking instead of cooking it separately. Very easy and definitely a keeper.
From: Stardustannie
On Apr 25, 2006
Yum! A great hearty winters meal! I soaked the lentils in boiling water, then rinsed well whilst the onion ect was softening just to reduce the cooking time slightly. Next time instead of the fresh tomatoes I'll add carrots to the onion mixture and some zuchinni closer to the end of cooking.
From: Shari2
On Mar 11, 2005
I have just started using lentils in my cooking and this soup was great. I will be making this often. The soup is very fresh tasting. I didn't have any bacon on hand so I cut up a little bit of ham to replace it. Thanks Jewelies!
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