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Lentil and Tomato Soup with Pasta

A hearty Italian-style soup that eats like a meal. Red lentils and tiny pasta cook in a tomato broth for a thick, filling bowl that costs under 35p per portion.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Servings: 4 people
Course: Soup
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 100g red lentils
  • 1 tin (400g) chopped tomatoes
  • 80g small pasta (ditalini, orzo or broken spaghetti)
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 750ml vegetable stock
  • 1 tbsp olive oil
  • salt and pepper
  • parmesan or hard cheese to serve (optional)

Method
 

  1. Heat the olive oil in a large saucepan. Add the onion and cook for 5 minutes until soft.
  2. Add the garlic, oregano and basil. Cook for 1 minute until fragrant.
  3. Pour in the chopped tomatoes, red lentils and stock. Stir well and bring to the boil.
  4. Reduce the heat and simmer for 15 minutes until the lentils are starting to break down.
  5. Add the small pasta and cook for another 8-10 minutes, stirring frequently, until the pasta is tender and the soup has thickened.
  6. Season with salt and pepper. Serve in warm bowls with grated cheese if you have it.