Lentil and Linguine Soup

Lentil and Linguine Soup
Photo by © Melanie Acevedo

Ingredients

  • ¼ cup grated Parmesan
  • ¼ cup grated Parmesan
  • 1 large onion, chopped
  • 3 tablespoons olive oil
  • Pinch red-pepper flakes (optional)
  • 2 ½ quarts water, more if needed
  • ¼ teaspoon fresh-ground black pepper
  • + 19 more ingredients
    • 1 bay leaf
    • Pinch red-pepper flakes (optional)
    • 3 carrots, chopped
    • 2 teaspoons salt
    • ¼ pound linguine, broken into 1 1/2-inch pieces
    • ½ cup chopped fresh parsley
    • 1 large onion, chopped
    • 1 cup lentils
    • 3 carrots, chopped
    • 2 cloves garlic, minced
    • 1 bay leaf
    • 2 teaspoons salt
    • 3 tablespoons olive oil
    • ¼ pound linguine, broken into 1 1/2-inch pieces
    • 2 cloves garlic, minced
    • 1 cup lentils
    • ½ cup chopped fresh parsley
    • ¼ teaspoon fresh-ground black pepper
    • 2 ½ quarts water, more if needed

1. In a large pot, heat the oil over moderate heat. Add the onion, garlic, and carrots and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes. 2. Add the lentils, water, salt, bay leaf, and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer,...

View full recipe at My Recipes

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