Lentil soup with pasta

Votes: 2

Time: 1 hour 10 min.
Complexity: easily
Servings: 6

Join Giada De Laurentiis in adding pasta to this easy-to-make lentil soup flavored with fresh thyme.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tablespoons olive oil, plus more for serving
1 medium onion, chopped
2 peeled and chopped carrots
2 chopped celery stalks
2 chopped cloves of garlic
Salt and freshly ground black pepper
1 can (400 g) canned chopped tomatoes in their own juice
450 g (about 1 and 1/4 cups) lentils
11 cups lightly salted chicken broth
4-6 sprigs of fresh thyme
2/3 cup dry pasta (horns)
1 cup coarsely grated Parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: onions, carrot, celery, garlic, tomatoes, lentils, thyme, pasta, Parmesan cheese

Cooking the dish according to the recipe:

In a large heavy-bottomed saucepan, heat the olive oil over medium heat. Add the onion, carrot, and celery. Season with garlic, salt, and pepper and sauté until softened, about 5-8 minutes. Add the tomatoes with their juices. Simmer for about 8 minutes, stirring occasionally, until the juices have evaporated slightly and the tomatoes have broken down. Add the lentils and stir. Add the broth and stir again. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are tender, about 30 minutes.
Add the pasta. Cook until the pasta is tender but still firm, about 8 minutes. Season with salt and pepper to taste.