Ingredients (Serves 3)
1. Green or brown lentils – 1/2 cup, rinsed
2. Olive oil – 1.5 tbsp
3. Garlic – 2 cloves, minced
Onion – 1/2 cup, finely chopped
Celery – 1 large stalk, chopped
4. Coarsely ground pepper – 1/4 tsp
5. Tomato – 1 large or 2 small, blanched (refer step 1)
6. Water – 3 – 4 cups or as required
7. Ditalini or any short cut pasta – 1/4 cup
8. Parsley – 2 tbsp, finely chopped
9. Salt – To taste
Method
1. To blanch tomatoes – Put the tomato in boiling water. Boil for about 1 – 2 minutes until their skin starts peeling off. Take them out and set aside for 2 minutes. Peel off its skin and chop the flesh. Set aside.
2. Heat 1.5 tbsp olive oil in a sauce pan. Add garlic, onion, celery and cook for 2 minutes. Season with coarse ground pepper. Add blanched and chopped tomatoes, lentils , 3 cups water and bring to a boil. Simmer for 30 – 35 minutes until lentils are tender. Add enough salt and ditalini pasta. If the soup is very thick, add more water / vegetable stock. Cook for 8 – 10 minutes until pasta is cooked and soup is medium thick. Sprinkle chopped parsley. Switch off. Serve with any crusty bread.
Wow healthy soup.