Elbows with Lentils and Rosemary Soup
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
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