This lentil and pasta soup recipe is full of flavour. The bacon together with garlic and onions gives a great, savoury flavour to the soup. Tomato paste makes the soup rich in taste and wonderfully thick. Just before serving, stir in the scallions, parsley and lemon zest for a fantastic fusion of flavours. Top each serving with Parmesan cheese to complete the dish.
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- 180ml olive oil
- 5 medium onions, chopped
- 8 garlic cloves, minced
- 230g bacon
- 3 celery stalks, chopped
- 5-6 carrots, peeled and chopped
- 3 parsnips, peeled and chopped
- 336g red lentils, rinsed and picked over
- 1.9 litre vegetable broth
- 120ml tomato paste
- 120g orzo, uncooked
- 1.9 litre water
- 6 scallions, white and light green parts, thinly sliced
- 120g parsley, chopped
- 1 tbsp grated lemon zest
- pinch of parmesan, to garnish
Heat the oil in a large soup pot. Add the onions, garlic and bacon and sauté over medum heat until teh bacon is cooked and the onions well browned, for approximately 6-8 minutes.
Stir in the celery, carrots and parsnips. Cover and cook for around 5 minutes until the vegetables are soft.
Add the lentils, broth, tomato paste, orzo and water. Bring to a boil and then reduce the heat to a simmer for 30 minutes uncovered, until the lentils and orzo are tender.
Just before serving, stir in the scallions, parsley and zest. Top each serving with grated parmesan.
Orzo, a pasta in the shape of rice, handles long slow cooking beautifully and doesn't turn to mush like rice can.