Lentil Pasta Soup Italian Style Recipes

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LENTIL SOUP



Lentil Soup image

Recipe VIDEO above. Don't settle for a bland lentil soup. Make it right, and you'll have everyone begging for seconds...and thirds! The touch of spices and finishing it off with lemon really lifts this soup to the next level.

Provided by Nagi@RecipeTin Eats

Categories     Mains     Soup

Time 55m

Number Of Ingredients 15

2 tbsp olive oil
1 onion, chopped ((white, brown, yellow))
2 garlic cloves, minced
1 large carrot (, chopped (about 1 1/4 cups))
2 celery ribs (, chopped (about 1 1/4 cups))
2 cups / 400g dried lentils (, green or brown, rinsed (Note 1))
400g / 14 oz crushed tomato
1.5 litres / 1.5 quarts (6 cups) vegetable or chicken (stock / broth, low sodium)
1/2 tsp each cumin and coriander powder
1 1/2 tsp paprika powder
2 dried bay leaves
1 lemon (zest + juice)
1/4 tsp salt and pepper, (each)
Chopped fresh parsley, for garnish
Warm bread, to serve

Steps:

  • Heat oil in a large pot over medium heat. Add garlic and onion, cook for 2 minutes.
  • Add celery and carrot. Cook for 7 - 10 minutes or until softened and the onion is sweet. Don't rush this step, it is key to the flavour base of the soup.
  • Add all remaining ingredients except the lemon and salt. Stir.
  • Increase heat and bring to simmer. Scoop scum on the surface off and discard (do this again during cooking if required). Place lid on and turn heat down to medium low. Simmer for 35 - 40 minutes or until lentils are soft.
  • Remove bay leaves.
  • Thicken Soup: Using a stick blender, do 2 or 3 quick whizzes to thicken the soup (see video below). Or transfer 2 cups to a blender, let it cool slightly, then hold lid with tea towel and blend then transfer back into pot.
  • Add a touch of water if you want to adjust soup consistency. Season to taste with salt and pepper. Grate over the zest of the lemon then add a squeeze of lemon juice just before serving. Garnish with parsley if desired and serve with warm crusty bread slathered liberally with butter!

Nutrition Facts : ServingSize 421 g, Calories 311 kcal, Carbohydrate 48 g, Protein 18 g, Fat 5 g, Sodium 111 mg, Fiber 22 g, Sugar 5 g

LENTIL & PASTA SOUP, ITALIAN STYLE



LENTIL & PASTA SOUP, ITALIAN STYLE image

A high protein dish that is chock-full of herbs and veggies, sure to warm the heart and stomach. Recipe: http://www.recipe4living.com Photo source: feastsandfotos.wordpress.com

Provided by Ellen Bales

Categories     Bean Soups

Time 50m

Number Of Ingredients 13

1/4 c olive oil
1 carrot, peeled and diced small
1 celery rib, diced small
1 small onion, peeled and chopped small
2 large cloves garlic, minced
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried basil
2 c dried green or brown lentils
8 c vegetable broth
salt and pepper to taste
2 c small pasta, cooked (such as orzo, ditalini, elbow, or shells)
1/4 c romano cheese, shredded or grated

Steps:

  • 1. In a large saucepan, heat olive oil and saute the carrot, celery, and onion. Cook for 3 to 5 minutes or untl soft. Add garlic, seasonings and lentils; stir. Cook for 30 seconds.
  • 2. Add broth, salt and pepper. Cover; simmer for 30 mnutes on low heat until lentils are tender.
  • 3. Add the cooked pasta to lentils; stir to combine. Serve with grated cheese sprinkled on top.

ITALIAN LENTIL SOUP RECIPE



Italian Lentil Soup Recipe image

This hearty Italian Lentil Soup Recipe is not only easy to make but healthy and delicious as well. One bowl is never enough!

Provided by Maria Vannelli RD

Categories     Soup

Time 1h

Number Of Ingredients 18

¼ cup olive oil (extra virgin)
1 medium onion (finely diced)
2 carrots (finely diced)
2 stalks celery (finely diced)
3-4 cloves garlic (minced)
½ cup white wine
14 ounces canned whole tomatoes (2 cups, hand crushed)
2 cups lentils (brown or green) (picked over and rinsed)
8 cups stock (vegetable or chicken, low sodium)
1 bay leaf
½ teaspoon thyme (dried)
4-5 leaves basil (fresh)
1 bay leaf
½ teaspoon red pepper flakes (optional)
salt and pepper to taste
extra olive oil for drizzling
2 tablespoons parsley (for topping)
2 tablespoons grated cheese (for topping, optional)

Steps:

  • Heat the oil in a large pot over medium-high heat.
  • Lower the heat to medium, add the diced onions (1 medium), carrots (2 medium) and celery (2-3 stalks) and saute for about 10 minutes until soft.
  • Add the minced garlic and saute for a couple of minutes.
  • Increase heat to medium-high, add ½ cup of white wine and cook for an additional minute or so.
  • Add the rest of the ingredients. More specifically, the hand-crushed tomatoes (2 cups), the sorted and rinsed dried lentils (2 cups), and 8 cups of stock (vegetable or chicken).
  • Finally, add 1 bay leaf, ½ teaspoon dried thyme, 4-5 basil leaves and salt and pepper to taste. As an option, you can add ½ teaspoon of red pepper flakes.
  • Bring to a boil, cover slightly, lower heat and simmer for approximately 30-40 minutes or until lentils are soft. Adjust the consistency of the soup by adding water.
  • Taste and adjust seasonings.
  • Remove bay leaf.
  • Serve with a drizzle of olive oil and garnish with chopped parsley and cheese.OPTIONAL: a squirt of lemon juice.

Nutrition Facts : ServingSize 1 serving, Calories 370 kcal, Carbohydrate 50 g, Protein 18 g, Fat 10 g, SaturatedFat 1 g, Sodium 1382 mg, Fiber 21 g, Sugar 8 g

ITALIAN LENTIL SOUP



Italian Lentil Soup image

Lentils, like beans, are part of the legume family and add cholesterol-reducing fiber to this tasty soup. -Marybeth Gessele, Gaston, Oregon

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings (2 quarts).

Number Of Ingredients 15

1 medium onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
3-1/4 cups water
1 can (14-1/2 ounces) vegetable broth
1 cup dried lentils, rinsed
1 medium carrot, shredded
1 small green pepper, finely chopped
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes, optional
1 can (14-1/2 ounces) no-salt-added diced tomatoes
1 can (6 ounces) tomato paste
1 tablespoon lemon juice
2 cups cooked brown rice

Steps:

  • In a Dutch oven, saute onion in oil until tender. Add garlic; cook 1 minute longer. Add the water, broth, lentils, carrot, green pepper, oregano, basil and, if desired, pepper flakes. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until lentils are almost tender. , Stir in the tomatoes, tomato paste and lemon juice. Bring to a boil. Reduce heat; cover and simmer 10 minutes longer or until lentils are tender. Serve with rice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Serve with rice.

Nutrition Facts : Calories 269 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 383mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 14g fiber), Protein 13g protein.

PASTA AND LENTIL SOUP



Pasta and Lentil Soup image

Provided by Food Network Kitchen

Time 35m

Number Of Ingredients 12

5 tablespoons extra-virgin olive oil, plus more for drizzling
1/2 onion, chopped
4 cloves garlic, smashed
1/4 to 1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
2 cups low-sodium chicken broth
1/2 cup grated parmesan cheese, plus 1 piece cheese rind (optional)
8 ounces orecchiette or other small pasta
2 14-ounce cans lentils (1 undrained; 1 drained and rinsed)
1/3 cup roughly chopped fresh parsley
Kosher salt
Crusty bread, for serving (optional)

Steps:

  • Heat the olive oil in a large pot over medium heat. Add the onion, garlic and red pepper flakes and cook, stirring occasionally, until the onion is slightly soft, about 2 minutes. Remove 1 tablespoon of the flavored oil and set aside. Add the tomato paste and cook, stirring, 2 more minutes. Add the chicken broth, 4 cups water and the cheese rind, if using. Bring to a boil, then add the pasta and cook, stirring occasionally, 5 minutes. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta is tender, 10 to 12 more minutes. Meanwhile, whisk 1 tablespoon parsley and 1 tablespoon water into the reserved flavored oil. Stir 1/4 cup parmesan and the remaining parsley into the soup; remove the cheese rind (if using) and add salt to taste. Ladle into bowls; drizzle with the flavored oil and top with the remaining 1/4 cup parmesan. Serve with bread, if desired.

Nutrition Facts : Calories 675, Fat 29 grams, SaturatedFat 8 grams, Cholesterol 48 milligrams, Sodium 918 milligrams, Carbohydrate 72 grams, Fiber 17 grams, Protein 30 grams

LENTIL SOUP



Lentil Soup image

Giada De Laurentiis' easy Lentil Soup from Everyday Italian on Food Network is a perfect meal: fast, nutritious and delicious.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
  • Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
  • Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

ITALIAN-STYLE LENTIL SOUP



Italian-Style Lentil Soup image

I cook with lentils often because they're a nutritious, inexpensive source of protein. This low-fat soup is one of my favorite ways to use them. To make it even heartier, add ground beef, cooked sausage or leftover cubed chicken. -Rachel Keller, Roanoke, Virginia

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 14

2 teaspoons olive oil
2 medium onions, chopped
2 celery ribs, thinly sliced
1 medium carrot, chopped
1 cup dried lentils, rinsed
1/4 cup minced fresh parsley
1 tablespoon reduced-sodium beef bouillon granules
1/2 teaspoon pepper
5-1/4 cups water
1 can (6 ounces) tomato paste
2 tablespoons white vinegar
2 teaspoons brown sugar
1/2 teaspoon salt
2 tablespoons shredded Parmesan cheese

Steps:

  • In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender., Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally., Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Nutrition Facts : Calories 122 calories, Fat 2g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 420mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

ITALIAN LENTIL SOUP



Italian Lentil Soup image

This hearty Italian Lentil Soup comes together in just thirty minutes. Be sure to make a big pot-this healthy soup is naturally gluten-free and vegan! A total freezer-friendly soup, so you will want to have extra!

Provided by Lora

Categories     Dinner

Number Of Ingredients 13

¼ cup olive oil (extra virgin)
1 medium onion (finely diced)
2 carrots (peeled finely diced)
2 stalks celery (leaves removed and finely diced)
2 cloves garlic (minced)
2 cups lentils (brown or green picked over and rinsed)
14 ounces canned whole tomatoes (hand crushed)
7- 8 cups stock (vegetable or chicken, low sodium (I used my homemade chicken broth))
2 bay leaves
1 head Tuscan kale (destemmed and chopped (regular kale is fine too))
salt and pepper to taste
½ teaspoon red pepper flakes (optional)
extra olive oil (for drizzling)

Steps:

  • Heat the oil in a large pot over medium heat.
  • Add in the diced onions, carrots, and celery, and saute for about 8-10 minutes until onion is soft and translucent.
  • Add the minced garlic and saute for a couple of minutes. Keep an eye on the garlic and stir as it will brown quickly (1-2 minutes is enough to cook up the garlic).
  • Add in the lentils and stir, combining it with the soffritto mixture (about 2-3 minutes).
  • Add in the tomatoes and use a wooden spoon to break them up and combine them with the lentils (if using canned plum tomatoes, break them up before adding, and remove the tough white core). Let this simmer together for a few minutes and season with salt (and pepper, if you're using). If you're not using a low sodium broth, wait to add salt until after you add your broth.
  • Next, add in the broth and bay leaf.
  • Bring to a boil for a few minutes and then lower the heat to a simmer.
  • Check the seasoning and add more salt (if needed)and pepper and let it simmer for about 30 minutes.
  • Stir in kale during last 10 minutes of cooking. You just want the kale to be wilted, but cook it more if you don't mind it on softer side.
  • If soup is thickening too much, add a bit of water (start out with 1/4 cup and check how consistency is). The lentils will thicken up as they cook.
  • When ready to serve, remove the bay leaf.
  • Ladle into serving bowls and drizzle on some olive oil.
  • Add in red pepper flakes, if using.
  • SLOW COOKER DIRECTIONS:
  • Add the first 12 ingredients (through the salt + pepper) to a large 6-quart slow cooker, and stir to combine.
  • Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
  • Stir in the kale during the last hour of cooking.
  • Taste, and season with additional salt and pepper if needed. Remove the bay leaves.
  • Serve warm, garnished with optional toppings if desired.

PASTA WITH LENTILS



PASTA WITH LENTILS image

This Italian pasta with lentils is one of the best nourishing meals you can cook using a few cupboard essentials such as dried lentils and pasta. It's an easy yet delicious 1-pot recipe, healthy, vegan and amazingly GOOD.Note: chose US customary or metric/tap on servings to scale quantities!

Provided by Katia

Categories     pasta     Soup

Time 40m

Number Of Ingredients 11

1 ¼ cup dried brown or green lentils, rinsed
1 ¼ cup short pasta shapes (ditalini, elbows, orecchiette, mezzi rigatoni...)
5 cups vegetable or chicken broth, plus more if needed
8 cherry tomatoes, cut into halves ((see notes)*)
1 Tbsp olive oil, plus more for drizzling
2 garlic cloves, minced
1 small-sized onion, diced
1 Tbsp tomato paste
1/4 tsp ground cumin
fine salt, to taste ()
1/8 tsp black pepper, plus more to taste

Steps:

  • Heat oil in a large pot over medium heat. Add onion and saute' for 5 minutes.
  • Add garlic, tomatoes, bay leaves and stir for a minute (If you use canned tomatoes or only tomato paste rather than fresh tomatoes, add them along with the ingredients listed below).
  • Add lentils, cumin, tomato paste, broth, and pepper.
  • Increase heat and bring to simmer. Place lid on and turn the heat down to medium-low. Simmer for about 20-25 minutes or until lentils are soft.
  • Taste and adjust the seasoning according to your liking (see notes).*
  • Add pasta, cook gently over medium heat until al dente. Stir frequently!
  • If the stew seems too thick, gradually add a touch of water or broth and thin to desired consistency (note: the longer it sits on the stove, the thicker it will get). Taste, you might want to adjust again the seasoning before serving.
  • Serve with a drizzle of olive oil, freshly ground black pepper, and grated parmesan cheese if you don't keep it vegan. Also, garnish with chili flakes and chopped parsley for extra flavor if you like. Enjoy!

Nutrition Facts : Carbohydrate 92 g, Protein 29 g, Fat 6 g, SaturatedFat 1 g, Sodium 56 mg, Fiber 28 g, Sugar 8 g, Calories 513 kcal, ServingSize 1 serving

ITALIAN LENTIL SOUP



Italian Lentil Soup image

I wanted to make something substantial involving lentils... and this was truly delicious and colorful. My steak-and- potatoes-lovin' husband thought it was great, and he didn't even complain that it didn't have actual meat in it. Garnish with grated Romano or Parmesan cheese and serve with a nice crusty homemade bread.

Provided by lmac

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 1h20m

Yield 6

Number Of Ingredients 16

1 tablespoon olive oil
4 carrots, cut into 1-inch pieces
3 stalks celery, cut into 1-inch pieces
1 medium onion, cut into large chunks
1 tablespoon minced garlic
1 cup dry lentils
4 cups water
2 (15 ounce) cans Italian-style diced tomatoes
3 cubes chicken bouillon
1 bay leaf
½ cup small pasta
1 medium zucchini, cut into large chunks
1 medium yellow squash, cut into large chunks
1 teaspoon dried basil, or to taste
½ teaspoon dried oregano, or to taste
ground black pepper to taste

Steps:

  • Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.
  • Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.
  • Remove soup from heat and let sit for 30 minutes, covered.

Nutrition Facts : Calories 217.3 calories, Carbohydrate 36.8 g, Cholesterol 0.3 mg, Fat 3.1 g, Fiber 14.1 g, Protein 11.8 g, SaturatedFat 0.5 g, Sodium 894.6 mg, Sugar 8.2 g

SICILIAN LENTIL PASTA SAUCE



Sicilian Lentil Pasta Sauce image

This is a very nice, thick sauce. It has a meat taste, without the meat. Nice and hearty, great with a crusty bread on a cold, Fall day.

Provided by Jill

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Vegetarian

Time 1h40m

Yield 8

Number Of Ingredients 11

2 teaspoons olive oil
1 cup chopped onion
2 cups fresh sliced mushrooms
1 small zucchini, chopped
3 cloves garlic, minced
1 cup dry lentils
3 cups water
2 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 ½ teaspoons white sugar
½ cup water

Steps:

  • In a large saucepan, heat oil over medium heat. Add onions, mushrooms, zucchini, and garlic. Cook and stir until tender, about 5 minutes.
  • Add lentils and 3 cups water to vegetables. Bring to a rolling boil, stirring occasionally. Reduce heat to low, cover, and cook 45 to 60 minutes.
  • Stir in tomato sauce, tomato paste, sugar, and 1/2 cup water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. If necessary, add more water to keep the sauce from sticking. Be careful not to dilute; the sauce should be quite thick.

Nutrition Facts : Calories 145 calories, Carbohydrate 25.5 g, Fat 1.8 g, Fiber 9.7 g, Protein 8.9 g, SaturatedFat 0.3 g, Sodium 466.1 mg, Sugar 7.5 g

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