Name: Elbows with Lentils and Rosemary Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

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How this works

Elbows with Lentils and Rosemary Soup

Prep Time: 15

Cook Time: 30

Total Time: 45

Course: Dinner

Keyword: barilla, barilla pasta, elbow pasta, lentils, pasta

Servings:

Calories: 177kcal

Author: Chef Lorenzo Boni

Ingredients

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

Instructions

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.

Nutrition

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

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