Black Lentil Pasta Soup

FOODISTA
13Ingredients
60Minutes
260Calories

Ingredients

US|METRIC
  • 1 onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 150 grams black lentils
  • 1.5 liters vegetable stock (good)
  • 2 tomatoes (large)
  • 1 bunch scallions
  • 1 bunch fresh marjoram (or oregano)
  • 7 ounces whole wheat elbow macaroni
  • salt
  • white pepper
  • 2 tablespoons white wine vinegar
  • 1 bunch chives
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    Directions

    1. Chop the onion and the garlic cloves very finely. Heat the oil in soup pan and cook the onions and garlic for a few minutes, until translucent. Add the lentils and stir for 1-2 minutes until the lentils are covered with a thin film of oil. Add the vegetable stock, bring everything to a boil, and cook until the lentils are almost done, observing the instructions on the packet of lentils (mine needed about 30 minutes).
    2. In the meantime, chop the tomatoes in small pieces and the scallions in small rings. Wash and finely chop the marjoram and the chives. Keep the herbs separated.
    3. When the lentils are almost done add the tomatoes, scallions, marjoram, pasta, salt, pepper and 1 tablespoon vinegar to the soup and cook until the pasta is al dente. Add the chives and adjust the taste with more vinegar, salt and pepper if necessary. Serve immediately.
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    NutritionView More

    260Calories
    Sodium71% DV1700mg
    Fat6% DV4g
    Protein18% DV9g
    Carbs17% DV50g
    Fiber28% DV7g
    Calories260Calories from Fat35
    % DAILY VALUE
    Total Fat4g6%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium1700mg71%
    Potassium390mg11%
    Protein9g18%
    Calories from Fat35
    % DAILY VALUE
    Total Carbohydrate50g17%
    Dietary Fiber7g28%
    Sugars7g14%
    Vitamin A
    Vitamin C
    Calcium
    Iron

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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