Ingredients
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¾ cup brown lentils
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3 garlic cloves
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4 cups water
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3 tbsp olive oil
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2 tbsp butter
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1 onion , finely chopped
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2 celery sticks , finely chopped
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2 tbsp sun-dried tomato paste
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7½ cups vegetable stock
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Fresh marjoram leaves , to taste, with extra for garnish
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Fresh basil leaves , to taste
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Fresh thyme sprigs , to taste
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½ cup small pasta , such as tubetti
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Salt and ground black pepper to taste
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Smash one of the garlic cloves (no need to peel), and place in a large pan. Add the lentils and water. Bring to a boil. Lower the heat, and simmer for 20 minutes, until lentils are tender.
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Drain the lentils, and set aside the cooked garlic clove. Rinse the lentils under cold water, and drain again.
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Heat 2 tbsp of oil and 1 tbsp butter in a large pan. Add the onion and celery, and stir over low heat, to prevent sticking. Cook until vegetables are softened, about 5-7 minutes.
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Peel and crush the remaining two garlic cloves. Peel and mash the cooked garlic clove. Add the garlic, lentils, tomato paste, and remaining 1 tbsp oil to the pot of vegetables. Mix thoroughly.
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Pour in the vegetable stock. Add the herbs, salt, and pepper to taste. Bring the soup to a boil, and simmer for 30 minutes.
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Stir in the pasta and bring to a boil. Simmer for 7-8 minutes, stirring frequently until the pasta is al dente. Add the remaining butter.
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Ladle into bowls and garnish with marjoram leaves. Serve.
Please be mindful of any allergies you and/or your family may have before you try out this recipe.