Lentil Soup With Pasta
This hearty and flavorful lentil soup is the ultimate comfort food that warms you from the inside out. The aromatic blend of pancetta, vegetables, and fresh herbs creates a savory base that will have your kitchen smelling invitingly delicious. Tender lentils and pasta simmered in a rich chicken broth come together to create a satisfying and nourishing bowl of soup that is perfect for a cozy night in.
— Constant Cookbook
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
Instructions
- <b>Make the soup base</b>
- In a large pot over medium-high heat, warm the olive oil. Add the pancetta and saut&#233; until lightly browned, about 2 minutes. Add the onion, garlic, carrot, celery and sage and saut&#233; until the vegetables are softened, about 3 minutes.
- <b>Cook the lentils</b>
- 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.
- <b>Cook the pasta</b>
- 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, <I>Pasta</I>, by Julia della Croce (Oxmoor House, 2006).
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