Lentil And Spaghetti Soup With Tomatoes And Garlic Recipe
Servings: 1
Ingredients
- 1/2 lb Dry lentils (1 1/4 c.), rinsed and picked over
- 1 lrg Onion, chopped
- 1 lrg Carrot, cut into small dice
- 2 med Celery stalks, cut into small dice
- 1 lrg Garlic clove, chopped
- 1 1/2 c. Canned tomatoes in puree, minced coarse
- 6 Tbsp. Extra virgin olive oil
- 4 ounce Spaghetti, broken into 2-inch lengths Salt and grnd black pepper
Directions
- To Cook: Bring first 6 ingredients plus 1/4 c. extra virgin olive oil and 2 qts water to a boil in a soup kettle. Cover and simmer till lentils are just tender, about 1 hour. Add in spaghetti and 1 Tabsp salt; partially cover and simmer till spaghetti is just tender, about 12 min. Season with 1/4 teasp pepper and additional salt to taste. Can be cooled, covered, and refrigerated up to 2 days.
- To Serve: Hot soup over low heat. Ladle soup into hot soup bowls. Drizzle each bowl of soup ith 1 teasp extra virgin olive oil and serve immediately.
- Makes 6 servings.
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