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Lentil and Spaghetti Soup with Tomatoes and Garlic

1/2 lb Dried lentils (1 1/4 cups), rinsed and picked over
1 lg Onion, minced
1 lg Carrot, cut into small dice
2 md Celery stalks, cut into small dice
1 lg Garlic clove, minced
1 1/2 c Canned tomatoes in puree, chopped coarse
6 tb Olive oil
4 oz Spaghetti, broken into 2-inch lengths
Salt and ground black pepper

To Cook: Bring first 6 ingredients plus 1/4 cup olive oil and 2 quarts water to a boil in a soup kettle. Cover and simmer until lentils are just tender, about 1 hour. Add spaghetti and 1 Tabsp salt; partially cover and simmer until spaghetti is just tender, about 12 minutes. Season with 1/4 teasp pepper and additional salt to taste. Can be cooled, covered, and refrigerated up to 2 days.

To Serve: Warm soup over low heat. Ladle soup into warm soup bowls. Drizzle each bowl of soup ith 1 teasp olive oil and serve immediately.

Makes 6 servings.

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