This recipe comes from the Vegan Italiano by Donna Klein.
Let me start by saying that this is one of the few recipes that I have made that I have not had to change. At all. As in, it was 100% nightshade free, dairy free, cinnamon free, and vegetarian all on it’s own.
I think I just fell over from excitement.
This bad boy is high in iron (thank you lentils), packs in a whopping 18g of protein per serving, and is a great source of dietary fiber. It also has a great texture. The onions and lentils were so soft that they sort of just melted in the mouth.
Lentils and Pastina Soup
- 2 tbs olive oil
- 1 medium onion chopped
- 3 carrots chopped
- 1 stalk celery chopped
- 1 tsp dried rosemary
- 2 large cloves garlic minced
- 6 cups vegetable broth
- 1 cup dried lentils rinsed and picked over
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 1/2 cup pastina orzo, or other tiny pasta
In a medium stockpot, heat oil over medium heat.
Add onion, carrot, and celery. Cook until fragrant and softened, about 5 minutes.
Add rosemary and garlic and cook, stirring, for 1 minute.
Add water, lentils, salt, and pepper; bring to a boil over high heat.
Reduce heat, cover, and simmer until lentils are just tender - about 30 minutes.
Uncover and return to a boil over high heat.
Add pastina (or orzo), reduce heat, cover, and simmer, stirring occasionally, until pasta is tender yet firm to the bite, 10-15 minutes.