I had tried serveral different lentil soups. I took the parts that I liked best from each to make this recipe.
It makes a great meal with a salad and some crusty bread.
serves6 - 8
cook time1 Hr
carrots, peeled and diced
garlic, sliced thin
(28 oz) diced tomatoes with juice
lentils, rinsed and drained
fresh thyme (or 2 t dried)
ditalini (or other small pasta) cooked and drained
How To Make
In a large stock pot over medium heat, saute onion, garlic, carrots and celery with the oil for about 5 minutes.
Add mushrooms and saute for 5 more minutes.
Season with salt and pepper. Add tomatoes and their juice. Simmer 5 minutes or so.
Stir in the lentils. Add broth and thyme. Bring to a boil, reduce heat and simmer until the lentils are done. About 50 minutes or so.
Stir in the cooked ditalini and cook for 3 minutes to heat through.
Note: Cooking your pasta before adding it to the soup will keep it from absorbing too much liquid and turning to mush.
Check seasoning and serve.
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