Lentil and Linguine Soup

Name: Lentil and Linguine Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 3 carrots, chopped; 118 milliliters chopped fresh parsley; 2 cloves garlic, minced; 0 teaspoons fresh-ground black pepper; 237 milliliters lentils; 2 kilograms linguine, broken into 1 1/2-inch pieces; 3 Tbsps olive oil; 1 large onion, chopped; 59 milliliters grated Parmesan; 2 teaspoons salt; 2 liters water, more if needed

Lentil and Linguine Soup might be just the main course you are searching for. One serving contains 2005 calories, 75g of protein, and 20g of fat. This recipe covers 56% of your daily requirements of vitamins and minerals. This recipe serves 4. It will be a hit at your Autumn event. Head to the store and pick up bay leaf, fresh-ground pepper, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a large pot, heat the oil over moderate heat.

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Cooking Oil

Equipment you will use

Pot

Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

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Vegetable

Carrot

Garlic

Onion

Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes.

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Bay Leaves

Lentils

Pepper

Water

Salt

Equipment you will use

Pot

Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, 15 to 20 minutes longer.

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Linguine

Lentils

Pasta

Stir the black pepper and the parsley into the soup. Top each serving with some of the grated Parmesan.

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Black Pepper

Parmesan

Parsley

Soup

Variations: Substitute one chopped fennel bulb for the carrots.: Stir one-and-a-half cups of spinach, cut into very thin strips, into the soup along with the parsley.

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Fennel Bulb

Carrot

Parsley

Spinach

Soup

Wine Recommendation: The soup's flavors are firmly grounded in the soil and will be well served by a wine whose profile is earthy as well. Try a white Ctes-du-Rhne; while it's a bit more difficult to find than the red variety, you'll be surprised by how well it works here.

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Soup

Wine