So how better to warm up with than a big bowl of hearty soup. I have been eating a lot of soup this year and I've grown quite tired of the same old recipes. So when I came across this soup in Jamie Oliver's magazine I was very pleased. I had been looing for something new to do with lentils, and this soup is just like a big, warm hug. Of course I made some changes here and there - so here's my version of Jamie's soup!
Lentil and Pasta Soup
Serves 4
For the lentils:
300g puy lentils
water
1 bay leaf
olive oil
salt
For the soup:
1 onion finely chopped
3 cloves garlic finely chopped
olive oil
1 can plum tomatoes in juice
1 or 2 chillies (to taste) finely chopped
1/2 liter of stock
1/2 liter of water
200g small pasta
Fresh Parmesan to grate over the top
1. In a big pot, cover the lentils with about 2 inches of water, add a splash of olive oil, bay leaf and salt. Bring to the boil then turn down the heat, cover and let simmer for approx 25 mins or until the lentils are almost done - they should still have a bit of crunch. Keep a cup of the cooking water for later and drain the lentils.
2. Using the same pot, pour in a good glug of olive oil and saute the onions and garlic on medium heat for approx 5 mins. Drain the tomatoes and add along with the chillies. Simmer until the tomatoes have broken up.
3. Add the lentils, stock and water to the pot. Bring to the boil, reduce the heat, cover and let simmer for 10 mins.
4. Add the pasta to the pot - if the mixture looks a bit dry, add more water. Bring the heat up so the mixture bubbles and cook covered until the pasta is done. Add salt and pepper as needed.5. Serve pipping hot with (the best bit!) a good amount of freshly grated Parmesan on top. Delish!
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