Punjabi-style Lentil and Pasta Soup

Ingredients

In this Punjabi adaptation, the traditional Italian minestra di lenticchie e pasta is transformed with the addition of Punjabi spices and flavors. The original dish typically uses Italian herbs like basil and oregano, while the Punjabi version incorporates spices like cumin, coriander, and garam masala. The use of fresh vegetables like carrots and tomatoes is also a departure from the original recipe, adding a vibrant touch to the dish. We alse have the original recipe for Minestra di lenticchie e pasta, so you can check it out.

• 1 cup (200g) lentils, soaked and drained 1 cup (200g) lentils, soaked and drained
• 1/2 cup (100g) pasta of your choice 1/2 cup (100g) pasta of your choice
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 carrot, diced 1 carrot, diced
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt to taste Salt to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 2g
• Carbohydrates (total, sugars): 38g, 5g
• Protein: 12g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Heat ghee in a large pot over medium heat. Add cumin seeds and let them splutter.
2. 2.
   Add chopped onions and minced garlic. Sauté until onions turn golden brown.
3. 3.
   Stir in coriander powder, turmeric powder, and garam masala. Cook for a minute to release the flavors.
4. 4.
   Add chopped tomatoes and diced carrots. Cook for 2-3 minutes until the tomatoes soften.
5. 5.
   Add soaked lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until lentils are tender.
6. 6.
   In a separate pot, cook the pasta according to package instructions until al dente. Drain and set aside.
7. 7.
   Once the lentils are cooked, add the cooked pasta to the pot. Stir well and simmer for an additional 5 minutes.
8. 8.
   Season with salt to taste. Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Lentils — Soak the lentils for at least 2 hours before cooking to reduce cooking time and improve digestibility.
• Ghee — If you prefer a vegan version, replace ghee with vegetable oil for a similar flavor.
• Pasta — Cook the pasta separately and add it to the soup just before serving to prevent it from becoming too soft.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the onions and garlic.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Serve the soup with a squeeze of fresh lemon juice for a tangy twist.
• Customize the vegetables according to your preference. You can add bell peppers, peas, or spinach for added nutrition.
• Make a larger batch and freeze the leftovers for a quick and convenient meal option.

Serving advice

Serve the Punjabi-style lentil and pasta soup hot in individual bowls. Garnish with fresh cilantro and serve with warm naan bread or roti for a complete Punjabi meal experience.

Presentation advice

To enhance the presentation, drizzle a swirl of coconut milk or yogurt on top of the soup before garnishing with fresh cilantro. Serve in colorful ceramic bowls to add vibrancy to the dish.