Lentil, Pasta & Vegetable Soup

Submitted by A Good Thing

"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!"

 

• Ready In: 1hr
• Ingredients: 12
• Serves: 4

ingredients

• 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

directions

1. 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.
2. Add the lentils, stock and boiling water. Season with salt and pepper to taste, stir and bring back to the boil.
3. Simmer, uncovered, for 15 minutes until the lentils are completely tender.
4. Allow to cool for 10 minutes.
5. 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.
6. Place the soup in a blender and process until smooth. Return to a saucepan and add the pasta.
7. 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.
8. Serve sprinkled with chopped parsley. We also add a sprinkle of brewers yeast.
9. Tip: Avoid boiling the soup once the yogurt has been added. Otherwise, it will separate and become watery, spoiling the appearance of the soup.

Reviews

[William Uncle Bill]

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"

 

[hedi777]

This is a good healthy (lentils) soup for a low budget times. The look of this could have been bit more appetizing. Thanks!

 

[AmandaInOz]

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!

 

[Annacia]

What a great blending of flavors and healthy to boot! I skipped all oil and simply cooked the veggies and lentils in the the veggie stock. I'm just noticing now as I type this review that I forgot to add the yogurt! Well, it was yummy without it. It's ideal for Fall with it pretty orange color and hearty thickness. I went basic today and used plain elbow mac for the pasta. This was so good that with a change to a fancier small pasta I'd happily serve this to guests. Made for Photo Tag, Halloween.

 

[Mommy Diva]

Enjoyed this for lunch yesterday, and WOW, do I love this combination of flavors!! I adore lentils anyway, but this is a terrific soup- DH liked the addition of the pasta (I used mini sea shells). Thanks for a great Fall/Winter soup for my regular rotation!