Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


Lentil Soup with Pasta

Lobo
Lobo
Moderator
Moderator


Posts : 28411
Join date : 2013-01-12

Lentil Soup with Pasta Empty Lentil Soup with Pasta

Post by Lobo Wed Jan 27, 2016 12:51 am

Lentil Soup with Pasta Img9l
Lentil Soup with Pasta
Lentil Soup with Pasta Rating

Read Reviews

Write a Review
Prep Time: 25 minutes
Cook Time: 60 minutes
Servings: 4
Instead of using pancetta, ask your butcher or delicatessen for prosciutto ends. The cost should be a fraction of the price of sliced prosciutto.






  • 459

Ingredients:


  • 3 Tbs. olive oil
  • 2 oz. chopped pancetta or bacon
  • 1 small yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 Tbs. minced fresh sage
  • 2 cups lentils
  • 1 cup canned whole plum tomatoes, chopped,
      with juice
  • 6 cups chicken broth, plus more if needed
  • 1 Tbs. salt, plus more, to taste
  • 1/4 lb. tubettini, ditalini or other small soup
      pasta
  • Freshly ground pepper, to taste

Lentil Soup with Pasta Wine-pairing-icon-red

Wine Pairing

This pairs well with smooth, full-bodied red wines like the Bodegas Gancedo Ucedo Mencia, Bierzo from our Wine Club.

Directions:

Make the soup base
In a large pot over medium-high heat, warm the olive oil. Add the pancetta and sauté until lightly browned, about 2 minutes. Add the onion, garlic, carrot, celery and sage and sauté until the vegetables are softened, about 3 minutes.

Cook the lentils
Stir in the lentils and tomatoes and cook, stirring occasionally, for 5 minutes. Increase the heat to high, add the 6 cups broth and bring to a boil. Add the 1 Tbs. salt, reduce the heat to medium-low and simmer, partially covered, until the lentils are nearly tender, 30 to 40 minutes. Add more broth if the soup starts to dry out.

Cook the pasta
Add the pasta to the lentils. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. The pasta will continue to cook in the heat of the soup. Season with salt and pepper. Ladle the soup into bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).

    Current date/time is Wed Sep 28, 2022 8:50 pm