Red lentil soup
Zuppa cremoso di lenticchie rosse
In Puglia people like unlikely combinations of starchy foods like pasta e riso and pasta e patate. This red lentil soup with pasta follows the tradition for low-cost meals that are rich on carbohydrates, and it is really delicious. Especially, when it’s based on a strong, clear, home-made soup or a good quality prefab. A sprinkling of fresh chervil gives the creamy lentils a subtle liquorice note, but you can use parsley or cilantro (coriander) instead.
Ingredients
300 g red lentils
1 liter strong vegetable stock
1 clove of garlic
100 g soup pasta (fusilli, gomiti, ditalini or other small types of pasta)
Olive oil
Fresh rosemary and chervil
Preparation
Slice the garlic and fry it in olive oil for a couple of minutes before adding rinsed lentils and chopped rosemary.
Mix with soup and leave the lentils to simmer for about 30 minutes.
Blend soup and lentils and use the blended cream to cook the pasta.
Sprinkle the red lentil soup with chervil before serving
More recipes with lentils and pulse
Red lentil soup is a creamy and nourishing vegetarian main course.
This sounds great! I love lentils. I think I would go with the cilantro.
Good idea. I’m sure it would too.
Another one of your recipes that I’ll have to try out. I’m really enjoying your recipes. I’ve passed the pumpkin potato mash recipe onto several friends and they’ve all enjoyed it. Tonight I’m trying the lemon spaghetti that you recommended a while back. Keep them coming!
So glad you like it and happy if I can inspire you to some new experiences in the kitchen. In fact I’ve just released an ebook with the first recipes from the blog on Amazon.