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Lentil and Pasta Soup
Source: dLife

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

Prep Time: 10 minutes
Cook Time: 90 minutes
Difficulty: Intermediate

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
2 1/2 Fat , 1 Vegetables , 2 Starch
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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6 oz  dried lentils
3 each  medium garlic cloves
4 cup  cold water
3 tbsp  olive oil
2 tbsp  butter
1 each  medium onions
2 each  medium celery stalks
2 tbsp  sundried tomato paste
7 1/2 cup  low sodium vegetable broth
0 1/2 tsp  dried marjoram
1 pinch  fresh basil
1 pinch  fresh thyme
2 oz  uncooked elbow pasta
1 pinch  salt and pepper
  1. 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.
  2. Lower the heat to a gentle simmer and cook for 20 minutes, stirring occasionally (until the lentils are tender).
  3. Drain the lentils, then remove the cooked garlic clove and set aside.
  4. 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.
  5. Add the onion and celery and cook over low heat, stirring slowly to prevent sticking for 5-7 minutes until softened.
  6. 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.
  7. Add stock, herbs and salt and pepper to taste. Bring to boil, stirring and simmer for 30 minutes.
  8. 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).
  9. Add the remaining butter and adjust the seasoning.
  10. Ladle into warmed bowls and garnish with marjoram leaves. Serve hot.

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