Zuppa di lenticchie con la pasta
🥣 Lentil Soup with pasta
It’s a chilly day in PA and soup season, so I’m loving it! This lentil soup is not only Italian comfort food, it’s very healthy. It’s easy, has minimal ingredients, and is perfect for a quick weekday dinner. This is one of those great one pot dinners where the pasta is cooked with the vegetables and cooking liquid, rather than in a separate pot. By doing this the pasta starch creates a rich and creamy like sauce.
What you need:
Extra virgin olive oil
Onion, finely chopped
Dry white wine
Brown lentils- rinse and check for rocks
Fresh basil, chopped
Water if needed
Pasta (Ditalini or any small pasta)
In a pot, heat the olive oil over medium high heat. Sauté onion- stir often until soft. Add the garlic and cook for 1 minute. Add wine, deglaze bottom of pot and allow wine to reduce. Add tomato sauce and season with salt and pepper. Add lentils, bay leaves, oregano, paprika, and fresh basil. Cook for 3 to 4 minutes to allow the flavors to combine. Add chicken stock and bring to a boil. Reduce the heat to medium low and simmer with the lid on, cook until the lentils are tender, 40 to 45 minutes.
Bring the lentils back to a boil and add the pasta. Add water if needed to cover pasta. Uncover pot, stir often so that the pasta does not stick to the bottom. Cook until the pasta is al dente and the liquid has reduced, 10 to 12 minutes.
Serve topped with a drizzle of olive oil and grated parmigiano reggiano.
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