Italian Lentil Pasta Recipe
Italian Lentil Pasta Recipe
RECIPE:
250 g lentils (1 cup+ 1/4 cup)
300 g pasta (10.5 oz)
2 celery stalks
1 carrot
1 potato
1 onion
120 g tomato purée (1/2 cup)
2 tsp + 1/4 tsp salt (adjust to taste)
black pepper
bay leaves
1.25 liters water (5 cups + 1/4 cup)
parmesan
2-3 tbsp olive oil
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Pasta and Lentil Soup Recipe for Dinner by Sabrina's Organizing Recipes #easysouprecipes
Craving a cozy meal? This Pasta and Lentil Soup is your go-to comfort food, perfect for any day of the week!
Ingredients
Start with 1 cup dried green lentils 6 tablespoons olive oil ½ cup cubed ham
You'll also need a chopped onion, celery stick, and carrot.
Stock Up on 9 Cups Chicken Broth, a Pinch of Dried Sage and Thyme, and Season with Salt and Pepper.
Grab 2 Cups Cavatelli Pasta and a Box of Frozen Spinach.
Instructions
Soak Lentils for 20 Minutes
Cook and drain spinach. Set aside.
Sauté ham in a Dutch oven until golden.
Cooking with Onion, Celery and Carrot
Stir in lentils, pour in broth and herbs, and simmer until lentils are soft.
Add pasta, cook until al dente, then mix in spinach for a final touch.
Serve this hearty soup after letting it stand for a moment, and enjoy the warm embrace of home-cooked goodness! Visit the complete recipe for more tips!
#lentilsoup #easypastarecipe #pastasouprecipe #dinnertonight #onepotdinner #onepotsouprecipe #sabrinasorganizingrecipes
Giada De Laurentiis Makes Lentil Soup | Everyday Italian | Food Network
Giada's hearty lentil soup is perfect for a cozy winter night.
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Italians are masters at transforming simple, everyday ingredients into dishes that are quick, healthy and satisfying. In Everyday Italian, Chef Giada De Laurentiis shares updated versions of the homey recipes she grew up with in her Italian family. She'll show you easy dishes that are perfect for every occasion: a weeknight meal, entertaining a crowd or a cozy dinner for two. Buon appetito!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lentil Soup
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 10 min
Prep: 10 min
Cook: 1 hr
Yield: 6 servings
Ingredients
2 tablespoons olive oil, plus extra for drizzling
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes
1 pound lentils (approximately 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs
2/3 cup dried elbow pasta
1 cup shredded Parmesan
Directions
Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.
Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.
Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
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Giada De Laurentiis Makes Lentil Soup | Everyday Italian | Food Network
The Ultimate Italian LENTIL SOUP Recipe
Lentils are an essential ingredient in Italian cuisine. They make up a big part of the cucina povera or peasant food in Italian cooking culture. Luckily, with this recipe, it tastes like a soup fit for a king! In this recipe, I will show you how to build layers of flavor to make a rich and hearty lentil stew to get you through the fall and winter.
Watch my Boscaiola video:
Serves 4 as a main course
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients:
250 grams of brown lentils
200 grams of tomato passata
100 grams of sliced Italian pancetta
¼ cup of dried porcini mushrooms, soaked in warm water
1 large carrot, half cubed and half finely minced
1 celery stalk finely minced
1 small onion finely minced
2 tablespoons of tomato paste
1.5 liters of water
1 bay leaf
1 sage leaf
1 teaspoon of chopped fresh rosemary
1 teaspoon of extra virgin olive oil
Salt and pepper to taste
Preparation:
Start out by rendering the fat from the pancetta in a heavy bottomed pot over medium heat with the olive oil.
While the pancetta is cooking, soak the porcini mushrooms in a cup of hot water
Once the pancetta has rendered its fat, add the celery, carrot, and onion and sweat them down with a pinch of salt. This should take about 7 or 8 minutes until they are soft and the flavors concentrated.
After the soffritto, ie the carrot, celery, and onion mixture has been cooked, add the tomato paste and stir it in. Cook for 30 seconds to 1 minute, and then add the lentils. Add the reconstituted porcini mushrooms and the broth while reserving about a tablespoon of the liquid that has sediment.
Add the tomato passata, water, and herbs. Cook for 40 minutes, checking the level of the liquid every 10 minutes or so. Add more water if it starts looking dry. Season with salt and pepper when the lentils are tender. After 40 minutes the lentils should be soft and the soup ready to serve.
Pasta Lentil Soup | Lentil Soup | Quick Recipe Easy Recipe | By Food Mania
#Happycookingtoyou #Lentilsoup #Turkishsoup
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Lentil soup with pasta - baby food recipe +9M
A wonderful super food for your baby (from 9/10 months) and for the whole family: lentil soup with pasta. A tasty, complete and healthy meal in one bowl ;-)
Check out ingredients and all the details on my blog:
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