Wednesday, November 16, 2011

Pasta and Lentil Soup in a Parsley Tomato Broth Recipe



This is a super easy recipe to make if you are craving pasta, but you don't want full out Italian for the night.  It's hearty, salty and very fulling for a fall dinner.  I made a huge pot of it and put the remaining in the freezer for another night when I am short on time to make supper.  

3 tablespoons of extra virgin olive oil
1 yellow onion, diced
3 cloves of garlic, diced
1 can of tomato paste
10 cups of water
1 1/4 cup of dried lentils 
1 16 oz package of orecchiette pasta
1 can of sweet corn
3 tablespoons of lemon juice
1 cup of parsley, chopped
3/4 cup of parmesan romano cheese
Salt and Ground Pepper to Taste

1.  Heat tablespoons of extra virgin olive oil in a large pot under medium heat.  Add in the onions and garlic and saute for about three minutes.  Add the can of tomato paste and stir with the garlic and onion.  

2.  Add the water and allow it to turn to a full boil.  Turn the heat down to medium low, add the lentils and then cover with a lid.  Cook for about 10 minutes and then turn the temperature up to medium high.  Once it reaches a boil add the pasta and cook for an additional 15-20 minutes.

3.  Stir corn, lemon juice, parsley and parmesan romano cheese.  Add the salt and pepper.  Top with additional cheese and parsley.  

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