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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Lentil and Pasta Soup

Source: dLife

A rustic vegetarian soup made with lentils, fresh vegetables and herbs.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	304.2

Total Carbs	33.1 g

Dietary Fiber	5.6 g

Sugars	4.8 g

Total Fat	14.1 g

Saturated Fat	3.5 g

Unsaturated Fat	0.7 g

Potassium	54.5 mg

Protein	9.3 g

Sodium	245.5 mg

Dietary Exchanges 14.1 Fat, 0.5 Vegetables, 1.6 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 oz dried lentils 3.0
3 each medium garlic cloves 4.0
4 cup cold water 3.0
3 tbsp olive oil 2.0
2 tbsp butter 1.0
1 each medium onions 2.0
2 each medium celery stalks 2.0
2 tbsp sundried tomato paste 7.5
7 1/2 cup low sodium vegetable broth 0.5
0 1/2 tsp dried marjoram 1.0
1 pinch fresh basil 1.0
1 pinch fresh thyme 2.0
2 oz uncooked elbow pasta 1.0
1 pinch salt and pepper

Directions

Put lentils in a large pan. Smash one of the garlic cloves and add it to the lentils. Pour in water and bring to a boil.
Lower the heat to a gentle simmer and cook for 20 minutes, stirring occasionally (until the lentils are tender).
Drain the lentils, then remove the cooked garlic clove and set aside.
Rinse the lentils under cold water and leave them to drain again. Heat 2 tablespoons of oil with half the butter in a large pan.
Add the onion and celery and cook over low heat, stirring slowly to prevent sticking for 5-7 minutes until softened.
Then, crush the remaining garlic and peel and mash the reserved garlic clove. Add to the vegetables with the remaining oil, tomato paste and lentils, Stir to mix.
Add stock, herbs and salt and pepper to taste. Bring to boil, stirring and simmer for 30 minutes.
Add the pasta and bring to boil, stirring. Simmer, stirring frequently for 7-8 minutes (or according to instructions on packet, until the pasta is al dente).
Add the remaining butter and adjust the seasoning.
Ladle into warmed bowls and garnish with marjoram leaves. Serve hot.