Lentil soup with orecchiette pasta

Votes: 1

Photo of the dish: Antonis Achilleos

Time: 35 min.
Complexity: easily

Nutritional value per serving:

Calories 675, total fat 29 G., saturated fats 8 G., proteins 72 G., carbohydrates 30 G., fiber 17 G., cholesterol 48 mg, sodium 918 mg, sugar - G.

Lentil soup with orecchiette pasta - detailed recipe.

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 cans of canned lentils (drain and rinse the liquid from one can, leave the liquid in the second can)
1/2 tbsp. grated parmesan cheese
4 cloves of garlic, crushed with a knife
230 gr. orecchiette or shells
2 tbsp tomato paste
2 cups lightly salted chicken broth
1/2 tsp dried pepper flakes
1 medium onion, chopped
5 tbsp. l. olive oil
1/3 cup coarsely chopped fresh parsley
Salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: orecchiette pasta, lentils, Parmesan cheese, tomato paste, red pepper flakes, onions

Cooking the dish according to the recipe:

Heat all the olive oil in a large saucepan and sauté the onion, garlic, and red pepper flakes over medium heat until the onion is softened, about 2 minutes. Scoop 1 tablespoon of the seasoned oil into a bowl and set aside.

Add the tomato paste and cook, stirring, for another 2 minutes. Add the chicken broth and 4 cups of water. Bring to a boil, then add the pasta and cook for 5 minutes.

Add the lentils, reduce the heat, and simmer until the pasta is tender, another 10 to 12 minutes. Stir in 1/4 cup of Parmesan cheese and the remaining parsley, season with salt and pepper to taste, and stir.
Meanwhile, add 1 tablespoon of parsley and 1 tablespoon of boiled water to the bowl with oil and stir.