Macaroni and Lentil Soup. Stir in chard and macaroni, heat to boiling over med-high heat. Directions Heat the oil in a large pot over medium heat. Add remaining ingredients except spaghetti and beans.
Then add the lentils, broth, and water, cover and bring the mixture to a boil. Add the cream cheese mixture and the macaroni to the pressure cooker and stir to combine. Add the lentils along with the liquid from one of the cans; reduce the heat to medium low and simmer until the pasta. You can cook Macaroni and Lentil Soup using 15 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Macaroni and Lentil Soup
- Prepare 1/2 tbsp of Olive oil.
- It’s 1/4 of Onion.
- You need 1/2 of Carrot.
- Prepare 1/2 of Celery stalk.
- It’s 1/2 clove of Garlic.
- Prepare 100 grams of Canned cut tomatoes (or regular fresh tomato).
- Prepare 100 grams of Dried lentils.
- It’s 600 ml of Chicken bouillon diluted with water.
- Prepare 1/2 tsp of Dried thyme (or fresh).
- You need 1 of Bay leaf.
- You need 25 grams of Macaroni.
- You need 1 of Salt and pepper.
- Prepare of Toppings.
- You need 1 of Grated parmesan cheese (or other grated cheese).
- It’s 1 of Olive oil.
Add garlic, seasonings and lentils; stir. I don't have a lentil soup recipe from my mom because the only soup she made was chicken soup, as you already know. We had lentils, it was not soup, but lentils cooked with tomatoes and served with macaroni…usually small elbow macaroni. Great recipe for Macaroni and Lentil Soup.
Macaroni and Lentil Soup instructions
- 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..
My friend gave me lentils, so I used them in a soup. There will be some liquid left when it's finished, but in the case that you let it simmer a long time and the macaroni absorbs the extra liquid, I think it would be best to continue heating it and add. Lentils are a wonderful food to stock in your pantry. Using odds and ends of vegetables and canned tomatoes, this hearty soup comes together quickly. For the best leftovers, cook the macaroni separately and add per serving so it doesn't go soggy in the fridge.
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