Lentil Soup with Pasta

With Jada De Laurentis, add pasta to this easy to cooking lentil soup with the scent of fresh thyme. с друзьями: Time: 1 hour. 10 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

• 2 tbsp. l olive oil, plus some more for serving
• 1 medium onion, chopped
• 2 peeled and chopped carrots
• 2 chopped celery stalks
• 2 cloves of garlic
• Salt and freshly ground black pepper
• 1 can (400 g) of canned chopped tomatoes per own juice
• 450 g (approximately 1 and 1/4 tbsp.) Lentils
• 11 tbsp. lightly salted chicken stock
• 4-6 sprigs of fresh thyme
• 2/3 Art. dry pasta (horns)
• 1 tbsp. grated parmesan

Recipes with similar ingredients: onions, carrots, celery, garlic, tomatoes, lentils, thyme, pasta, parmesan cheese

Recipe preparation:

1. In a large thick-walled pan, heat over medium heat olive oil. Add onions, carrots and celery. Add garlic, salt and pepper and sauté until tender, about 5-8 minutes. Put tomatoes with juice. Simmer for about 8 minutes, stirring time from time until the juice evaporates a little, and the tomatoes do not disperse. Add lentils and mix. Add the broth and again mix. Add thyme sprigs. Bring to a boil on high heat. Cover and simmer the soup over low heat until lentils will not be soft, about 30 minutes.
2. Add the pasta. Cook until the pasta is soft, but still will not remain resilient, about 8 min. Season with salt and pepper to taste.
3. Pour the soup into plates. Sprinkle with parmesan, sprinkle olive oil and serve.