Lentil soup with orecchiette pasta – a detailed recipe preparations. Nutritional value of one serving: Calories 675, total fats 29 g., saturated fats 8 g., proteins 72 g., carbohydrates 30 g., fiber 17 g., cholesterol 48 mg., sodium 918 mg., sugar – g. 
Photo of the dish:Anthony Achilleos Time: 35 min. Difficulty: easy in recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 cans of canned lentils (liquid from one can drain and rinse, leave liquid in the second can)
- 1/2 tbsp. grated parmesan cheese
- 4 cloves of garlic, crush with a knife
- 230 gr. orecchiette or seashells
- 2 tbsp. l tomato paste
- 2 tbsp. lightly salted chicken stock
- 1/2 tsp dried pepper flakes
- 1 medium onion, chopped
- 5 tbsp. l olive oil
- 1/3 Art. chopped fresh parsley
- Salt
Recipes with similar ingredients: orecchiette pasta, lentils, cheese parmesan, tomato paste, red pepper flakes, onions
Recipe preparation:
- Heat all the olive oil in a large saucepan, and sauté medium onions, garlic and red pepper flakes until onions will become soft, about 2 minutes. Scoop 1 tablespoon seasoned butter in a bowl and set aside. Add tomato paste and fry, stirring, for another 2 minutes. Add chicken stock, 4 cups of water. Bring to a boil, then add pasta and cook, 5 minutes. Add lentils, reduce temperature and cook until the pasta is soft, another 10 – 12 minutes. Add to the soup 1/4 tbsp. parmesan and leftover parsley, salt and pepper to taste, mix.
- Meanwhile, add 1 tablespoon to the bowl with oil parsley and 1 tablespoon of boiled water, mix.
- Pour the soup into bowls, season with seasoned oil, and sprinkle with remaining parmesan.
