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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%
detailed view... how is this calculated?

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Pasta, Tomato and Lentil Soup

Recipe #91812 | 1 hour | 20 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: Jewelies
May 25, 2004

From Delicious magazine.

SERVES 6 (change servings and units)

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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Featured Reviews for This Recipe

From: Sage

On Apr 20, 2009

What a wonderul tasty soup.It is a cold rainy day and was looking for something to warm us up. I used a can of lentils and followed your recipe precisely.Thank you for sharing this fantastic meal. Rita

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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.

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From: Dotty2

On Feb 4, 2009

We love soup and this recipe fit the bill for a great tasting soup on a cold winter day. I used the bean and lentil soup mix but because of the beans did have to cook the soup longer. Healthy and great taste, can't get better than that. Recipe is in my keepers file Made for AUS/NZ swap#25

1 person found this review helpful

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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.

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