Dr Mobeus
Lentil and Tomato Soup with Pasta
This is the soup you make when you want something that actually fills you up rather than just warming your hands. Red lentils and tiny pasta cook right in the tomato broth, thickening it into something that sits between a soup and a stew. At 33p a portion it is one of the cheapest proper meals you can make. The lentils provide protein and the pasta provides carbohydrates, so it is genuinely balanced rather than just cheap. The pasta releases starch as it cooks which gives the soup a silky, slightly creamy texture without any actual cream. Stir it often once the pasta goes in or it will stick to the bottom.
Lentil and Tomato Soup with Pasta
Ingredients
Method
- Heat the olive oil in a large saucepan. Add the onion and cook for 5 minutes until soft.
- Add the garlic, oregano and basil. Cook for 1 minute until fragrant.
- Pour in the chopped tomatoes, red lentils and stock. Stir well and bring to the boil.
- Reduce the heat and simmer for 15 minutes until the lentils are starting to break down.
- Add the small pasta and cook for another 8-10 minutes, stirring frequently, until the pasta is tender and the soup has thickened.
- Season with salt and pepper. Serve in warm bowls with grated cheese if you have it.
Tips and Variations
Stir frequently once the pasta is added – it loves to stick. The soup thickens as it sits so add water when reheating. Any small pasta works – break spaghetti into small pieces if that is what you have. A dollop of pesto stirred in at the end is an excellent upgrade. This freezes well but the pasta absorbs liquid as it thaws, so add extra stock or water.
