Hearty Lentil and Pasta Soup

Ingredients

• 1 cup (200g) dried lentils 1 cup (200g) dried lentils
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 4 cups (1 liter) vegetable broth 4 cups (1 liter) vegetable broth
• 1 cup (100g) small pasta (such as ditalini or small shells) 1 cup (100g) small pasta (such as ditalini or small shells)
• 2 cups (60g) fresh spinach, chopped 2 cups (60g) fresh spinach, chopped
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 52g, 8g
• Protein: 15g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the lentils under cold water and set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
3. 3.
   Add the minced garlic and sauté for an additional minute.
4. 4.
   Stir in the diced tomatoes, vegetable broth, lentils, dried thyme, and dried oregano. Season with salt and pepper to taste.
5. 5.
   Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes, or until the lentils are tender.
6. 6.
   Add the pasta to the pot and cook according to package instructions until al dente.
7. 7.
   Stir in the chopped spinach and cook for an additional 2 minutes, until wilted.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the soup hot, garnished with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

Treat your ingredients with care...

• Lentils — Rinse the lentils thoroughly before using to remove any debris or impurities.
• Dried thyme and oregano — If you prefer a stronger herb flavor, you can increase the amount of dried thyme and oregano to 1.5 teaspoons each.
• Fresh spinach — Make sure to chop the spinach finely to ensure it wilts evenly in the soup.

Tips & Tricks

• For a creamier texture, you can blend a portion of the soup using an immersion blender before adding the pasta.
• Feel free to customize the vegetables according to your preference. You can add diced bell peppers or zucchini for extra flavor and color.
• If you prefer a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop, making it even more delicious the next day.
• Serve the soup with a side of crusty bread for a complete and satisfying meal.

Serving advice

Serve the Hearty Lentil and Pasta Soup in individual bowls, garnished with a drizzle of olive oil and freshly grated Parmesan cheese, if desired. Accompany it with a side of crusty bread for dipping and enjoy it while it's hot.

Presentation advice

To enhance the presentation, sprinkle some freshly chopped parsley or basil on top of the soup before serving. The vibrant green color will add a pop of freshness and make the dish even more visually appealing.