Sunday, November 22, 2020

Giada's Lentil & Pasta Soup for Souper (Soup, Salad & Sammie) Sundays

I was craving lentil soup this week, especially since the weather has cooled over the weekend. I mean we are still talking mid-high 70s during the day, but the mornings and nights are cool  so it's all relative, but it made a warming lentil soup even more appealing. I like the addition of pasta in this recipe from Giada. 

Lentil & Pasta Soup
Slightly Adapted from Giada De Laurentiis via
(Makes 6 Servings)

2 Tbsp olive oil + extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped (I used 3 large cloves)
salt and freshly ground black pepper
1 (14.5 oz) can diced tomatoes
1 lb lentils (about 1 1/4 cups)
11 cups low salt chicken or vegetable broth (I used veggie no-chicken broth) or more if desired
4-6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan

Heat the oil in a large heavy pot over medium heat. Add the onion, carrot and celery. Add the garlic, salt, and pepper and sauté until all the vegetables are tender, about 5-8 minutes. Add the tomatoes and their juices. Simmer until the juices evaporate  a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir, then add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta and simmer until it is tender but still firm to the bite, about 8 minutes, Season with salt and pepper to taste. 

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.

Notes/Results: An excellent comfort food soup--hearty, nourishing and full of good flavor. I like the pasta and lentil combination and with the not-too-soft vegetables, it's a good mix of textures. If you use veggie stock and leave out the Parmesan, it's a delicious vegan soup but the Parmesan is an excellent addition with it's nutty richness, so i highly recommend it. This is a simple soup to make and really tasty, I would happily make it again.

Linking up this Giada recipe to I Heart Cooking Clubs where it is Potluck week.

Now let's check the Souper Sundays kitchen and see who is here! 

Crafty Gardener is back with a hearty Tomato-Potato Soup and says, "It is a stormy Sunday with rain and wind. The perfect day for some delicious tasty chunky tomato potato I like soups and stews the day after they are cooked, as they are always thicker and tastier. So this soup was made yesterday but will be eaten today. Of course the cook had to taste test it a few times!"

Thank you for joining me this week Crafty Gardener!

(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...

To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
  • Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.

On your entry post (on your blog):
  • Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
  • You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).

You are invited to the Inlinkz link party!

Click here to enter

Have a happy healthy week!

1 comment:

  1. Don’t you mean 11 cups of broth (not 11 oz?)


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