Italian-lentil soup

Italian-lentil Soup Recipe

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sherry monfils


A warming, tasty soup for these cold nights.


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10 Min
40 Min
Stove Top


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1 Tbsp
olive oil
1/2 c
chopped onion
1 Tbsp
minced garlic
4 c
lower-sodium chicken broth
2 c
1 c
dry lentil beans
1-1/2 tsp
dry italian seasonings
14-1/2 oz can diced tomatoes, undrained
6 oz can tomato paste
2 c
frozen peas and carrots
2 oz
penne pasta
1/4 c
shredded parmesan cheese

How to Make Italian-lentil soup


  • 1In 4-quart dutch oven, heat oil over medium heat. Add onion and garlic, cook 5 mins, stirring often. Add broth, water, lentils, italian seasonings. Bring to a boil.
  • 2Reduce heat, cover and simmer 30 mins. Stir in tomatoes and tomato paste. Stir in peas and carrots.
  • 3Stir in pasta. Return to a boil. Reduce heat, simmer 10 mins more. Sprinkle w/ cheese right before serving.

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About Italian-lentil soup

Course/Dish: Bean Soups, Vegetable Soup
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian, Low Fat, Low Carb
Other Tag: Healthy

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