Lentil Soup with Greens & Tiny Pasta
8 servings
This is the kind of soup that sticks to your ribs on cold, blustery days; a good bunch of greens augment the hearty duo of lentils and pasta.
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
2 to 3 cloves garlic, minced
2 medium carrots, thinly sliced
2 large celery stalks, diced
1 cup dried lentils, sorted and rinsed
2 bay leaves
1 teaspoon paprika
½ teaspoon each: dried oregano, basil, and thyme
1 8- to 12-ounce bunch chard or kale, any variety, stemmed and cut into bite-size pieces or ribbons (stems can be thinly sliced and used as well, if desired) I used spinach
1 15- to 16-ounce can fire-roasted or Italian-style diced tomatoes I added fresh, in addition to the canned
¼ cup dry red wine, optional
1/4 cup tiny pasta (such as ditalini, tubetti, or tiny shells) I used pumpkin-shape pasta, very small, and made with butternut squash. Got it at TJ's, I'm pretty sure. Tasted and looked great.
¼ cup minced fresh parsley or dill used cilantro instead of dill
Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until the onion is golden.
Add the carrots, celery, lentils, bay leaves, seasonings, and 6 cups water I used chicken stock and Better Than Bouillion. Bring to a simmer, then cover and simmer gently for 25 to 30 minutes, or until the lentils and vegetables are tender.
Add the greens, tomatoes, and wine (if you are using it), and simmer over low heat for 10 minutes longer, or until the greens are tender to your liking.
Meanwhile, cook the pasta separately in a large saucepan with plenty of rapidly simmering water until al dente, then drain. Stir the pasta into the soup, then add the parsley or dill.
Adjust the consistency with a bit more water if it is too thick, then season with salt and pepper, and serve. The soup thickens as it stands; add water and adjust seasonings as needed.
from: Wild About Greens, by Nava Atlas
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