Lentil Soup with Tubettini

Chef admin | Restaurant

What a perfect blend of good taste and healthy eating in your bowl.

  • Serves: 6
  • Vegetarian: ---
  • Preparation Time: 20 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Soups
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe


    • 2 medium diced Carrots
      1 medium chopped Onion
      2 minced cloves of Garlic
      16 oz. can Tomatoes puree
      14.5 oz. can Vegetable broth
      3/4 cup dry Lentils
      1/2 tsp. Salt
      1/2 tsp. Black pepper
      1/2 tsp. dried Thyme leaves
      2 tblsp. Vegetable oil
      1/2 small head, torn into 2-inch pieces of Escarole
      4 oz. Tubettini pasta
      Optional grated Parmesan cheese


    1. 1) In 5-quart Dutch oven or saucepot over medium-high heat, in hot vegetable oil, cook carrots, onion, and garlic until tender and golden. Add tomatoes with their puree, vegetable broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes. Reduce heat to low; cover and simmer 20 minutes or until lentils are
      almost tender.

      2) Stir in escarole and tubettini; over high heat, heat to boiling. Reduce heat to medium; cook, uncovered, until tubettini is tender, about 10 minutes. Serve with Parmesan.

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