Lentil, Pasta & Vegetable Soup

"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!"
 
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photo by A Good Thing photo by A Good Thing
photo by A Good Thing
photo by Annacia photo by Annacia
Ready In:
1hr
Ingredients:
12
Serves:
4
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ingredients

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directions

  • 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.

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Reviews

  1. 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"
     
  2. hedi777
    This is a good healthy (lentils) soup for a low budget times. The look of this could have been bit more appetizing. Thanks!
     
  3. 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!
     
  4. 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.
     
  5. 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!
     
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