Prep 30 mins
Cook 30 mins
This does take a bit of effort but it is worth it. I use my food processor to chop the veggies and always double or triple this recipe because everyone wants seconds and thirds!
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 4 garlic cloves, finely chopped
- 350 g carrots, sliced
- 1 stalk celery, sliced
- 225 g red lentils
- 2 1⁄2 cups vegetable stock
- 3 cups boiling water
- 1 cup pasta
- 2⁄3 cup plain yogurt
- salt and pepper
- 2 tablespoons fresh parsley, chopped, to garnish
- Heat 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.
- 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.
- 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.
- 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 yogurt. Season if necessary.
- Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
- Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.
This soup was so tasty that I had it for lunch and dinner the next day. I did not have any plain yogurt, so I used sour cream instead and it was just great. I tempered the sour cream in 2 cups of cooled and pureed soup before adding to the soup pot. The pasta (small penne) gave the soup a bit of body, tasted great. Thank you for posting this great soup recipe. "Uncle Bill"
This is a good healthy (lentils) soup for a low budget times. The look of this could have been bit more appetizing. Thanks!
This came together very quickly and was healthy and tasty! The only change I made was to add a bay leaf while the soup was simmering. This made five lunch portions for the week. Perfect! Thanks A Good Thing!