Lentil, Pasta & Vegetable Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 garlic cloves, finely chopped
• 350 g carrots, sliced
• 1 stalk celery, sliced
• 225 g red lentils
• 2 1/2 cups vegetable stock
• 3 cups boiling water
• 1 cup pasta
• 2/3 cup plain yogurt
• salt and pepper
• 2 tablespoons fresh parsley, chopped, to garnish

Recipe

• 1 heat oil in a large saucepan and gently fry the prepared onion, garlic, carrot and celery, stirring gently, for 5 minutes until the vegetables begin to soften.
• 2 add the lentils, stock and boiling water. season with salt and pepper to taste, stir and bring back to the boil.
• 3 simmer, uncovered, for 15 minutes until the lentils are completely tender.
• 4 allow to cool for 10 minutes.
• 5 meanwhile, bring another saucepan of water to the boil and cook the pasta according to the instructions on the packet. drain well and set aside.
• 6 place the soup in a blender and process until smooth. return to a saucepan and add the pasta.
• 7 bring back to a simmer and heat for 2-3 minutes until piping hot. remove from the heat and stir in the yogurt. season if necessary.
• 8 serve sprinkled with chopped parsley. we also add a sprinkle of brewers yeast.
• 9 tip: avoid boiling the soup once the yogurt has been added. otherwise, it will separate and become watery, spoiling the appearance of the soup.