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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
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.
*Substitute 1 chopped fennel bulb for the carrots.
*Stir 1 1/2 cups of spinach, cut into very thin strips, into the soup along with the parsley. 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 Côtes-du-Rhône; while it's a bit more difficult to find than the red variety, you'll be surprised by how well it works here.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
372 calories; 11g total fat; 0mg cholesterol; 1242mg sodium; 53g carbohydrates; 18g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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