Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, macaroni and lentil soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Macaroni and Lentil Soup is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes yummy. Macaroni and Lentil Soup is something which I have loved my whole life. They are fine and they look fantastic.
This comforting soup is flecked with Swiss chard, tomato and whole-wheat elbow pasta and seasoned with a deeply flavorful but mellow mix of Middle To read the accompanying story, see: Stick a feather in your cap and add macaroni to this lentil soup. Make Ahead: The soup thickens upon standing, so. This flavorful and filling soup, chock-full of vegetables, lentils, and pasta, needs only some crusty bread to become a meal. And there's enough to enjoy another day.
To get started with this particular recipe, we must prepare a few components. You can cook macaroni and lentil soup using 15 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Macaroni and Lentil Soup:
- Prepare 1/2 tbsp Olive oil
- Make ready 1/4 Onion
- Prepare 1/2 Carrot
- Make ready 1/2 Celery stalk
- Get 1/2 clove Garlic
- Get 100 grams Canned cut tomatoes (or regular fresh tomato)
- Prepare 100 grams Dried lentils
- Get 600 ml Chicken bouillon diluted with water
- Take 1/2 tsp Dried thyme (or fresh)
- Prepare 1 Bay leaf
- Get 25 grams Macaroni
- Get 1 Salt and pepper
- Get Toppings
- Make ready 1 Grated parmesan cheese (or other grated cheese)
- Take 1 Olive oil
Meanwhile, heat the oil in a pot over medium-high heat. Add the onions and cook until softened. Then add the lentils, broth, and water, cover and bring the mixture to a boil. Add the macaroni to the lentils, season with salt and pepper and simmer slowly until the pasta is tender.
Instructions to make Macaroni and Lentil Soup:
- Cut the onion, carrot, and celery into 1 cm cubes. Finely chop the garlic. If you're using fresh tomatoes instead of canned, blanch and peel the tomatoes and then cut into 1 cm cubes.
- Heat up olive oil in a pot over medium heat. Sauté the onion, carrots, and celery. Add the garlic. Season with salt and pepper and sauté until the vegetables become tender.
- Once the vegetables are tender, add the canned tomato with the juices. Cook until the moisture evaporates and the tomatoes become tender.
- Add the lentils. Once everything has been covered in the sauce, add the bouillon, the thyme, and the bay leaf. Bring to a boil over high heat.
- The lentils I used this time don't require being soaked in water, so I just rinsed and used them as is.
- Once boiling, cover with a lid, lower the heat to low, and simmer for 30 minutes. When the lentils have softened, add the macaroni and simmer for another 8 minutes.
- Taste and season with salt and pepper if necessary.
- Serve in a bowl and top with parmesan cheese and dribble on some olive oil if you would like.
Then add the lentils, broth, and water, cover and bring the mixture to a boil. Add the macaroni to the lentils, season with salt and pepper and simmer slowly until the pasta is tender. Serve accompanied by a tossed green salad and a favorite cheese. It is made with turmeric ans salt. Harira is a famous Moroccan soup that's especially popular in Ramadan.
So that is going to wrap it up with this exceptional food macaroni and lentil soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
