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Lentil Soup with Pasta

Rated 5 out of 5
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Lentil Soup with Pasta
Instead of using pancetta, ask your butcher or delicatessen for prosciutto ends. The cost should be a fraction of the price of sliced prosciutto.
Prep Time 25 minutes
Cook Time 60 minutes
Servings 4

Ingredients

  • 3 Tbs. olive oil
  • 2 oz. chopped pancetta or bacon
  • 1 small yellow onion, chopped
  • 2 large garlic cloves, minced
  • 1 carrot, finely chopped
  • 1 celery stalk, finely chopped
  • 1 Tbs. minced fresh sage
  • 2 cups lentils
  • 1 cup canned whole plum tomatoes, chopped, with juice
  • 6 cups chicken broth, plus more if needed
  • 1 Tbs. salt, plus more, to taste
  • 1/4 lb. tubettini, ditalini or other small soup pasta
  • Freshly ground pepper, to taste

Directions

Make the soup base
In a large pot over medium-high heat, warm the olive oil. Add the pancetta and sauté until lightly browned, about 2 minutes. Add the onion, garlic, carrot, celery and sage and sauté until the vegetables are softened, about 3 minutes.

Cook the lentils
Stir in the lentils and tomatoes and cook, stirring occasionally, for 5 minutes. Increase the heat to high, add the 6 cups broth and bring to a boil. Add the 1 Tbs. salt, reduce the heat to medium-low and simmer, partially covered, until the lentils are nearly tender, 30 to 40 minutes. Add more broth if the soup starts to dry out.

Cook the pasta
Add the pasta to the lentils. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. The pasta will continue to cook in the heat of the soup. Season with salt and pepper. Ladle the soup into bowls and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Pasta, by Julia della Croce (Oxmoor House, 2006).
Rated 5 out of 5 by from Great flavors, easy to make, can skip noodles Made this for dinner last night and was really pleased with how it turned out, flavor-wise. It was easy to throw together at the last minute, and start to finish only took about 1.5 hours. Next time I make it, however, I will skip adding the noodles. They're unnecessary, and they soak up the broth. It ended up more like a casserole than a soup.
Date published: 2018-10-16
Rated 5 out of 5 by from Very tasty Making this for supper tonight. While it is simmering I have tasted to ensure spices are right and while I usually make lentil soup a different way I am very pleased with this way. Favors meld together very nicely. Great for this rainy evening.
Date published: 2015-12-22
Rated 5 out of 5 by from Healthy Soup to Warm Tummies on Cold Winter Day I've made this a couple times and love it. The kids are always hesitant because there are so many things to "pick" through but once they start eating it they ask for seconds. A multichopper is a nice tool to have for this recipe if you are crunched for time.
Date published: 2013-01-06
Rated 5 out of 5 by from Sooo Goood!!! Easy to make and so delicious on a cold and rainy night! I made it without the pasta and it came out just fine.
Date published: 2012-10-25
Rated 5 out of 5 by from Lots of flavor!!! This recipe is great! The fresh sage flavor mixed with the pancetta was incredible. I used large green lentils, which softened up wonderfully and helped thicken the broth. Highly recommend!
Date published: 2012-01-25
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