French Lentil Soup with pasta

Eddie Szczerba


Great soup for those cold winter days and nights!! :)

pinch tips: How to Chop an Onion Perfectly



Quite a few servings!!


20 Min


35 Min


Stove Top


1 lb
french lentils (green lentils)
2 large
carrots,diced small
2 stalk(s)
celery,diced small
1 medium
onion,diced small
2 clove
minced garlic
5 medium
bay leaves, dried
1 Tbsp
herbs de provence
1 c
dry white wine
5 qt
low sodium chicken stock (homemade if you have it)
1 tsp
salt and pepper,if needed
3 Tbsp
olive oil
1 pt
romano cheese, grated
1/2 lb
pasta of choice,cooked el dente
1 can(s)
16 ounce/crushed or diced tomatoes

Directions Step-By-Step

Start by rinsing the French lentils in cold water to be sure there are no foreign objects like stones or debris in the package. (Dry beans when manufactured are cleaned ans sorted using small stones.)French lentils are unique in that they stay firm when cooked correctly,they don't burst like traditional brown lentils. They can be found in the organics aisle of your grocer or at most health food stores. they're a little more money but well worth the price.
Saute the onion,garlic in the olive oil until translucent and slightly browned,2-4 minutes. add the carrots,celery,lentils,tomatoes,spices and herbs, toss to coat well.
Add the stock and wine,stir and cover,bring to a boil,then lower to a simmer for 30-35 minutes,stirring every so often.
Meanwhile cook the pasta according to the package instructions,don't over cook,when finished,drain,toss with a touch of olive oil and keep separate,wrapped in a bowl.
When the soup is finished cooking,adjust the seasonings(salt&pepper)to taste,spoon about 1/4 cup of cooked pasta into each bowl and ladle the soup over.Garnish with grated cheese and serve immediately,enjoy!! :)

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: French
Hashtag: #FRESH