You know those recipes that you turn to on cold, wet, winter’s nights? The recipes that you know by heart, with no need to refer to book or screen? Recipes that warm the cockles of your heart and fill the kitchen with steam?
This is that recipe for me.
Served with hunks of freshly baked bread, showered with fragrant parsley, and eye-watering chilli (or for those adverse, without), my body CRAVES this soup.
So thick, it’s like a stew…but feel free to water it down if you like a thinner consistency.
I adore the Quinoa Pasta from The Source Bulk Foods; I find it holds together better than any other gluten free pasta I’ve tried, has a perfect texture, and a toothsome quality that just feels so good.
- YIELD: 8-10 Servings
- PREP: 15 mins
- COOK: 60 mins
- READY IN: 1 hr 15 mins
- 2 tbsp Extra Virgin Olive Oil
- 1 large Brown Onion diced
- 2 celery stalks diced
- 3 carrots diced
- 5 large Dutch Cream Potatoes cubed
- 2 x 400g tins organic crushed tomatoes
- 4 Large Tomatoes diced
- 1 Large Zucchini diced
- water to cover
- 2 cups Brown Lentils
- 2 cups dried pasta I use Quinoa and Amaranth Pasta from The Source Bulk Foods
- Salt To Taste
- 1/2 tsp Smoked Paprika
- fresh parsley and chilli to serve
- In a large soup pot, heat the olive oil over a medium heat.
- Add the onions and cook until translucent and tender.
- Add the celery, carrots, and potato, and cook, stirring regularly for 8-10 minutes. You don't want the vegetables to stick to the pot, but to be a slight golden colour.
- Pour in the crushed tomatoes, fresh tomatoes and zucchini, along with enough water to cover all of the vegetables, and stir gently. Bring to a high boil, then drop the heat to a medium simmer; about 15-20 minutes.
- Add the brown lentils, and a touch more water if needed; then bring again to a high boil. Cook for a further 20 minutes.
- Add the pasta, along with a little more water if needed, bringing again to a high boil and stirring regularly.
- When cooked right, the lentils will be tender, the potatoes and carrot easily forked, and the pasta al dente.
- Add salt to taste, smoked paprika, and any fresh herbs you like, and serve immediately.
- Notes: This is very much a 'add, taste, adjust' soup. Add a small amount of salt, then taste and add more if needed. Smoked paprika is a beautiful spice and adds depth; however omit if you choose.
- Time for the pasta to cook depends on the type and brand of pasta. Serve with plenty of fresh parsley, and chilli if you like; dried or fresh.