Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pasta and Lentil Soup-Food Network's Magazine Recipe
    Lost? Site Map

    Pasta and Lentil Soup-Food Network's Magazine

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    mandabears's Note:

    This is one of the best Lentil Soup's I have eaten and it is so easy to put together.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat the olive oil in a large pot over medium heat.
    2. 2
      Add onion, garlic and red pepper flakes.
    3. 3
      Cook stirring occassionaly until the onion is slightly soft about 2 minutes.
    4. 4
      Remove 1 tablespoon of the olive oil and set aside.
    5. 5
      Add the tomato paste and cook stirring for 2 minutes.
    6. 6
      Add the chicken broth, 4 cups water and the cheese rind if using.
    7. 7
      Bring mixture to boil, then add dry pastaand cook stirring occasionally for about 5 minutes.
    8. 8
      Add the lentils, drained and undrained.
    9. 9
      Reduce heat to medium low and simmer until the pasta is tender, about 10-12 minutes.
    10. 10
      In the meantime whisk 1 tablespoon parsley and and 1 tablespoon water into the reserved oil.
    11. 11
      Stir 1/4 cup parmesan cheese and the remaining parsley into the soup.
    12. 12
      Remove cheese rind.
    13. 13
      Add salt to taste.
    14. 14
      Ladle into bowls and drizzle with flavored oil and top with grated parmesan cheese.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Pasta and Lentil Soup-Food Network's Magazine

    Serving Size: 1 (339 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 768.5
     
    Calories from Fat 145
    18%
    Total Fat 16.1 g
    24%
    Saturated Fat 3.4 g
    17%
    Cholesterol 7.3 mg
    2%
    Sodium 211.4 mg
    8%
    Total Carbohydrate 111.9 g
    37%
    Dietary Fiber 42.1 g
    168%
    Sugars 4.9 g
    19%
    Protein 44.4 g
    88%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites