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Lentil, Pasta and Vegetable Soup

Lentil, Pasta and Vegetable Soup is a modern British recipe (based on a North African original) for a classic soup of lentils and carrots in a vegetable stock base that's finished with pasta and fromage frais. The full recipe is presented here and I hope you enjoy this classic British version of: Lentil, Pasta and Vegetable Soup.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Vegetarian RecipesVegetable RecipesMilk RecipesBean RecipesBritish Recipes



This is a modern British recipe for a classic North African influenced vegetarian soup of lentils in a vegetable stock base finished with pasta and served garnished with fromage frais.

Ingredients:

1 tbsp olive oil
1 medium onion, chopped
4 garlic cloves, finely chopped
350g (12 oz) carrots, scraped and sliced
1 celery stick, thinly sliced
225g (1 1/4 cups) red lentils, picked over
600ml (2 1/2 cups) fresh vegetable stock
700ml (3 cups, scant) boiling water
150g (1/3 lb [l cup, scant]) small pasta shapes
150ml (3/5 cup) fromage frais (or you can make your own curd cheese/fromage frais)
salt and freshly-ground black pepper, to taste
2 tbsp fresh parsley, chopped, to garnish

Method:

Heat the oil in a large saucepan then add the onion, garlic and celery. Fry gently, stirring occasionally, for 5 minutes until the vegetables begin to soften.

Stir in the lentils along with the stock and boiling water. Season lightly with salt and black pepper then stir to mix and bring to a boil. Reduce to a simmer and cook, uncovered, for 15 minutes, or until the lentils are tender. Take off the heat and set aside to cool for 10 minutes.

In the meantime, bring a pan of lightly-salted water to a boil. Add the pasta and cook according to the packet instructions, until tender. Drain in a colander and set aside whilst the soup is finished.

Turn the cooled soup mixture into a blender and process until smooth (you may need to do this in batches). Pour into a clean saucepan, add the pasta and bring to a simmer. Cook for 2 to 2 minutes, until hot through.

Take off the heat and stir in the fromage frais. Adjust the seasonings to taste, ladle into warmed soup bowls, garnish with a sprinkling of chopped parsley and serve.