The cliché of "comfort food" is said exactly about such dishes.
Lentils and pasta in one bowl / Nimrod Saunders
The cliché of "comforting and warming food" fits this recipe exactly.
in a hurry?
Want delicious homemade food?
Don't want to invest too much in the kitchen?
Do you want something warming and satisfying for a long time that is not processed and industrial food?
This is the ultimate recipe for you.
Without the soaking of legumes, without special raw materials that require leaving the house when the weather is inhospitable and cold.
Just a steaming bowl of lentil soup plus short pasta that cooks and absorbs the flavors of the soup into it.
The combination of lentils (legumes) and grains (pasta) creates a complete protein that will keep you full for long hours.
Lentil recipes by Phyllis Glazer
Ingredients for the recipe
For 8 dishes
1/2 cup green or brown lentils
8 glasses of water
2 tablespoons dried tomatoes in oil, filtered and ground (or regular tomato paste)
1/4 cup olive oil
2 large onions, finely chopped
2 finely chopped celery stalks
1 ½ teaspoons cumin
1 ½ teaspoons dry coriander
1 ½ teaspoons of turmeric
2 teaspoons of salt
50 grams of small pasta (half a cup)
3 crushed garlic cloves
Preparation
1. Wash the lentils in a mesh strainer and place in a large pot with the water.
2. Bring to a boil and then lower the heat.
Cook in a partially covered pot for about 30 minutes or until almost completely softened.
Add the dried or regular tomato paste, lower the heat and cook in a covered pot on a low heat, until the lentils are almost ready - another quarter of an hour.
3. In the meantime, heat the olive oil over medium heat and stir-fry the onion and celery until softened, about 5 minutes.
Add the cumin and coriander and fry for another minute.
Add together with the salt to the pot of lentils (which have been cooked during this time for about 45 minutes), and cook for another 10 minutes (note: I add the garlic before serving, because I like a strong garlic flavor, but if you prefer, you can fry it together with the spices).
4. Cook the small pasta a minute or two less than the instructions on the package, really al dente (still a little hard).
Add to the pot and continue to cook over low heat for about 10 minutes or until the lentils are soft and the pasta is ready.
5. Before serving, crush the garlic cloves (if you haven't added them before).
If the soup is too thick, add boiling water as needed.
Taste, adjust the seasoning and serve with a salad (also possible with white bread and wholemeal pita bread).
Note: If you prefer not to fry at all, you can cook the onion and celery with the lentils and add the oil and spices with the pasta.
You can also freeze the soup - but add the pasta and garlic when you reheat it.
More soup recipes
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We will add lentils and meat
Step-by-step piercing soup
Miso Soup
Jerusalem artichoke cream soup
Cauliflower and kohlrabi soup
Ricotta gnocchi
Quick Corn Soup
Hesho soup, Moroccan semolina soup
Fasolda, Greek bean soup
Sweet potato, carrot, apple and lentil soup
Cauliflower soup and almond butter
Hummus and ginger soup
Pasta in broccoli sauce
More on the same topic:
Lentil soup
pasta
soups