Lentil Soup with Veggies and Pasta

Lentil Soup with Veggies and Pasta


  • 1 cup of lentils, rinsed
  • 1 cup of spaghetti or fettuccine broken into small pieces (or use small pastina)
  • 1 carrot, diced
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 1 celery stalk, diced
  • 3 teaspoons fresh parsley, chopped (you can substitute about 1 teaspoon dried herbs if you don’t have fresh. I used Italian seasonings)
  • 1/2 cup tomato sauce
  • 1, 10.5 ounce can cream of mushroom or cream of celery soup
  • 3 tablespoons olive oil
  • Salt & pepper to taste
  • Red pepper flakes to taste
  • 1/4 cup grated Romano cheese for garnish
  • 1-2 bacon strips, cooked and crumbled into small pieces (or about 1/4 cup cooked pancetta)

Course: lunch,soup,main course,main dish,dinner

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