One-Pot Lentil Pasta Soup

Ingredients

• 3 tbsp extra virgin olive oil (45 ml)
• 1 yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 celery sticks (finely chopped)
• 1 carrot (finely chopped)
• 1 tbsp white wine vinegar (15 ml)
• 1 tsp dried rosemary (1 gram)
• 1/2 tsp dried thyme (0.50 grams)
• 2 tomatoes (finely grated)
• 1 cup dried green lentils (rinsed) (200 grams)
• 6 cups vegetable broth (1.5 liters)
• 2 bay leaves
• 1 cup small pasta shells (100 grams)
• sea salt & black pepper
• olive oil, parsley, and grated cheese (optional) for garnish

Instructions

1. 1

   Heat a stockpot with a medium heat and add in the olive oil

2. 2

   After a couple of minutes, add in the chopped onion, garlic, celery, and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sautéed, add in the vinegar, rosemary, and thyme, quickly mix together, then add in the grated tomatoes and mix together, then simmer for a few minutes

3. 3

   Once the grated tomatoes have thickened, about 5 minutes, add in the lentils, vegetable broth, and bay leaves, turn it up to a high heat and give it a mix, when it comes to a boil, place a lid on the stockpot and lower it to a low heat

4. 4

   After about 20 minutes and the lentils are just cooked through (check package instructions on the lentils you are using), add in the pasta and mix together, cook on an open flame for about 10 minutes or until the pasta is cooked al dente, making sure to mix it every 2 to 3 minutes

5. 5

   Once the pasta is cooked al dente and the lentils are perfectly tender, season with salt & pepper, mix together, then remove from the heat

6. 6

   Transfer into shallow bowls, and top off with a drizzle of olive oil, a kiss of grated cheese (optional), and some chopped parsley, enjoy!