Italian · Dinner
Hearty Lentil and Pasta Soup
Pasta e Lenticchie Pugliese
The Pugliese pasta and lentil soup of small brown lentils simmered with celery, carrot, garlic, and tomato then finished with broken pasta cooked in the broth, the lentils breaking down to create a hearty one-pot peasant meal.
$
10 minsPrep
45 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
385Calories
16gProtein
12gFat
52gCarbs
5gSugar
9gFiber
680mgSodium
0mgChol
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Instructions
1
Prep
Rinse 160g lentils. Finely chop 200g onion, dice 80g carrot and 60g celery. Slice 8 garlic cloves. Hand-crush 120g tinned tomatoes. Chop parsley. Break spaghetti into bite-sized pieces.
2
Saute
Heat 1/4 cup + 2 tbsp olive oil in a heavy pot over medium heat 1 minute. Add onion, carrot, celery; cook 6 to 7 minutes stirring occasionally until soft and lightly golden. Add garlic, rosemary sprigs, bay leaves; cook 60 seconds until garlic is pale gold and fragrant.
3
Build 1
Add crushed tomatoes to the pot; cook 3 minutes until the tomato darkens slightly. Add rinsed lentils, stir to coat in the aromatic oil. Pour in 1000ml hot vegetable stock, salt, and pepper.
4
Simmer
Bring to a bare simmer, cover loosely, and simmer 25 to 27 minutes stirring occasionally until lentils are tender but hold their shape. At the halfway mark, mash a portion of lentils against the pot side with a spoon to thicken the broth.
5
Build 2
Add broken spaghetti to the pot; cook uncovered 8 to 10 minutes over medium heat, stirring occasionally to prevent sticking, until pasta is al dente. Add a splash of hot water if the soup looks too dense. Discard rosemary stems and bay leaves. Taste and adjust salt.
6
Plate
Ladle soup into warm wide bowls, scatter parsley and finishing pepper over the top, drizzle with grassy olive oil, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) small brown lentils
- 200g (7.1 oz) yellow onion
- 80g (2.8 oz) carrot
- 60g (2.1 oz) celery
- 8 garlic cloves
- 2 fresh rosemary sprigs
- 2 bay leaves
- 120g (4.2 oz) tinned plum tomatoes
- 1000ml (1 quart) vegetable stock
- 90ml (1/4 cup + 2 tbsp) extra virgin olive oil
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 80g (2.8 oz) broken spaghetti
- 2 tbsp flat-leaf parsley
- 2 tsp grassy extra virgin olive oil