Lentil Soup with Pastina

Like all the recipes you find here, this is amazing. This is a double recipe and you'll be glad you did.

4 T Olive Oil

12 Ounces White or Yellow onion Chopped (1 large probably)

2 Medium Carrots, chopped (about 8 ounces)

2 Stalks Celery, chopped

2 T finely chopped Rosemary (or 2 tsp dried)

4 Garlic Cloves chopped fine

4 cups veggie broth

8 cups water (or veggie broth, but I use water and it is dynamite good)

1 POUND dried GREEN lentils (about 2.5 cups)

1 tsp salt, or to taste

1/2 tsp black pepper

1/2 cup pastina, or other small pasta like acini de pepe, or orzo at the largest)

Soup pot over medium heat

Place the oil, carrots, celery, and onion in pot and saute for 5 min or so until fragrant and softening

Add rosemary and garlic and stir for one minute

Add everything except the pasta and bring to a boil and then reduce and simmer until the lentils are soft probably 45 minutes.

Now you make a decision.

1. I like to blend about half of the mixture in a blender to make it a little smoother.

2. Or you could blend all of it smooth if you want a smooth soup which is good too

3. Or you could leave it as-is.

I've done all three and prefer method 1 or 2.

Return to a boil and add the pastina and cook until the pasta is al dente or soft.

Like most soups you can sway a little from this recipe and still make a great soup.

Serve this with a salad and my GARLIC BREAD recipe also in this blog. 

Send me an email and tell me how much you loved it!