Lentil soup with broken spaghetti

Lentil soup with broken spaghetti

Zuppa di lenticchie e spaghetti spezzati

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

What does spaghetti have to do with soup? My mother always made this soup and used left-over uncooked spaghetti (if there was any) to fortify and enrich it. The long spaghetti was wrapped in a clean tea towel and then broken up. This was my much-loved job as a young boy – and it‘s a fabulous way to get kids involved in the kitchen.

Ingredients

Quantity Ingredient
1 onion, diced
handful fresh thyme
handful fresh oregano
2 bay leaves
2 carrots, diced
2 celery stalks, diced
60ml olive oil
2 garlic cloves, crushed
400g tinned peeled tomatoes, squashed
250g brown or green lentils
1.5 litres vegetable stock
100g spaghetti, broken into bite-sized pieces
100g parmesan, grated
extra-virgin olive oil, for drizzling

Method

  1. In a large saucepan over medium heat, sauté the onion, thyme, oregano, bay leaves, carrot and celery in the olive oil for 5 minutes. Add the garlic, season with salt and freshly ground black pepper and mix well. Add the tomato, lentils and stock and continue to cook for about 30 minutes.
  2. Cook the spaghetti in a saucepan of salted boiling water until al dente.
  3. Put a spoonful of pasta in each of 6 serving bowls and then top with the lentil soup. Sprinkle over the grated parmesan, drizzle with some extra-virgin olive oil and serve.
Tags:
italy
italian
puglia
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