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Lentil and Linguine Soup

Source: Quick from Scratch - Soups and Salads
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  15 Minutes
Total Time:  45 Minutes
  Serves 4
As they cook, the lentils and linguine slurp up much of the vegetable-flavored broth, leaving a thick and hearty soup. Of course, if the soup is too thick for your taste, just stir in a little extra water.
3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, chopped
1 cup lentils
2 1/2 quarts water, more if needed
2 teaspoons salt
1 bay leaf
Pinch red pepper flakes (optional)
1/4 pound linguine, broken into 1 1/2-inch pieces
1/4 teaspoon fresh-ground black pepper
1/2 cup chopped fresh parsley
Lentil and Linguine Soup Recipe at
In a large pot, heat the oil over moderate heat. Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

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

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

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.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 372
Sodium: 1242mg
Fiber: 18g
Carbohydrates, Total: 53g
Protein: 18g
% Cal. from Fat: 27%
Fat. Total: 11g
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: stephanie Reviewed: 02/08/2013
quick but flavorless
I couldn't think of how to amend this to make it palatable -- the taste and consistency was like dish water. Ended up tossing the whole thing. The moral is, never try a recipe that's never been reviewed. Heed this one.
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