Petitchef

Lentil and macaroni soup

Main Dish
6 servings
15 min
35 min
Very Easy

Ingredients

Number of serving: 6
1 tablespoon olive oil

2 medium carrots, cut into 1/4 inch pieces

1 medium onion, chopped

2 garlic cloves, crushed with garlic press

1 can (14 ounces) whole tomatoes in puree (or crushed tomatoes in juice, if unavailable)

1 can (14 ounces) vegetable broth

3/4 cup lentils

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dried thyme

1 teaspoon vegetable bullion (if you don't have, add a bit more salt to the soup)

6 cups water

1 pound fresh spinach

3/4 cup elbow macaroni

1 cup fresh basil, chopped

Lemon juice

Freshly grated Parmesan cheese (optional)

Preparation

  • In a nonstick 5-to-6-quart Dutch oven (or large soup pot), heat oil over medium heat until hot.
  • Add carrots, onion and garlic, and cook, stirring occasionally, until vegetables are tender and golden, about 10 minutes.
  • Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, bullion and water; heat to boiling, stirring to break up tomatoes with side of spoon.
  • Reduce heat to low; cover and simmer until lentils are almost tender, about 20 minutes.
  • Stir in spinach and macaroni; heat to boiling over medium-high heat. Reduce heat to medium; cook, uncovered, until macaroni is tender, about 10 minutes.
  • Stir in basil. Serve with Parmesan cheese, if you like, and 1 tablespoon fresh lemon juice.

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