Lentil soup (5)
Instructions
Heat the oil in a saucepan and gently Brown the chopped onion with cloves of garlic and a bit of chili.
When the onion has browned, add the tomatoes, season with salt and simmer the sauce for about 15 minutes.
Add lentils and about 150 cl of boiling water and simmer at moderate flame for about 90 minutes (more or less according to the quality and freshness of lentils).
When they are cooked, adjust the salt and pour in the pasta.
Stir and simmer for another 20 minutes.
Serve the soup hot, sprinkling of chopped parsley.
The lentil soup is excellent with rice.
In this case the sauce instead of garlic and onion, with onion, celery, carrot and Bacon and the result is a thicker soup, like a risotto.
Ingredients and dosing for 4 persons
- 300 g of lentils
- 150 g of type razor clams pasta
- 2 tablespoons of olive oil extra virgin
- 200 g of tomato pulp
- == 1 small onion
- 2 cloves of garlic
- 1 bit of chili
- Chopped parsley
- Salt