Pasta Day: Lentil Conchiglietti Soup

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* Exported from MasterCook *

 

Lentil Conchiglietti Soup

 

Recipe By : Pasta East to West by Nava Atlas, page 24

Serving Size : 8 Preparation Time :0:00

Categories : Beans And Legumes Pasta, Couscous, Etc.

Soups And Stews Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon extra-virgin olive oil

1 large onion -- chopped

2 cloves garlic -- minced

2 medium carrots -- peeled

and thinly sliced

2 large celery stalks -- diced

3/4 cup dried lentils -- sorted and rinsed

2 bay leaves

1 teaspoon paprika

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

6 cups water

28 ounces canned pureed tomatoes

1/4 cup dry red wine -- optional

1 cup conchiglietti -- (tiny shells)

Salt and freshly ground black pepper

 

8 servings

 

If you love lentil soup, you're sure to enjoy this one, in which flavored

lentils contrast with tiny shell pasta.

 

Heat the oil in a soup pot. Add the onion and garlic, and sauté over

medium-low heat until the onion is golden.

 

Add the carrots, celery, lentils, bay leaves, seasonings, and water. Bring

to a simmer, then cover and simmer gently until the lentils and vegetables

are tender, about 40 minutes.

 

Add the puréed tomatoes and optional wine, and simmer over very low heat

for 15 minutes more.

 

Meanwhile, cook the conchiglietti separately in a large saucepan with

plenty of rapidly simmering water until al dente, then drain. Stir into

the soup. Adjust the consistency with more water if needed, then season to

taste with salt and pepper, and serve.

 

Note: If you can't find conchiglietti, substitute ditalini or other very

small pasta shape.

 

Calories: 199, Carbohydrate: 35 g, Total Fat: 2 g, Cholesterol: 0 g,

Protein: 8 g, Sodium: 60 mg

 

 

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