Photo Credit: Barilla®

Elbows with Lentils and Rosemary Soup

Warm up with this quick and easy lentil soup.

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Gluten Free Elbows with Lentils and Rosemary Soup

Elbows with Lentils and Rosemary Soup

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Dinner
Keyword: barilla, barilla pasta, elbow pasta, lentils, pasta
Servings: 4
Calories: 177kcal
Author: Chef Lorenzo Boni


  • 1/2 box Barilla® Elbows (or Gluten Free Elbows)
  • 1 stalk celery, diced
  • 1 small onion, diced
  • 1 sprig rosemary
  • 1 cup lentils, dry
  • 4 tablespoons extra virgin olive oil
  • 1 carrot, diced
  • 1 clove garlic
  • 1 pint cherry tomatoes, halved
  • 1 tablespoon Italian parsley, chopped


  • In a large pot, sauté the celery, carrots and onions with garlic and rosemary in olive oil for about 5 minutes over high heat.
  • Add tomatoes, lentils and 3 quarts of water.
  • Season with salt and pepper and cook until lentils are soft, about 15 minutes.
  • Stir in the pasta and cook for half the recommended cook time.
  • Let the soup rest for 10 minutes.
  • Before serving, drizzle with olive oil and stir in the parsley.


Calories: 177kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g
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