Brown Lentil Soup
In Italy, this soup is called Minestrade Lentiche. A minestra is a soup cooked with pasta; in this case, farfalle, a small bow-shaped variety, is used. Served with lentils, this hearty brown lentil soup is a meal in itself.
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This soup is okay to eat a Daniel Fast diet. Each of the soups has only whole grains, no sugar, no animal products and zip artificial making them vegan, vegetarian and gluten-free.
- 4 rashers streaky bacon, cut into small squares
- 1 onion, chopped
- 2 garlic cloves, crushed
- 2 sticks celery, chopped
- 50 g/ 1 ¾ oz/ ¼ cup farfalline or spaghetti broken into small pieces
- 1 X 420 g/ 14 ½ oz can brown lentils, drained
- 1.2 litres/ 2 pints// 5 cups hot ham or vegetable stock
- 2 tbsp chopped, fresh mint
- Place the bacon in a large frying pan (skillet) together with the onions, garlic, and celery.
- Dry fry for 4-5 minutes, stirring, until the onion is tender and the bacon is just beginning to brown.
- Add the farfalle or spaghetti pieces to the pan (skillet) and cook, stirring, for about 1 minute to coat the pasta in the oil.
- Add the lentils and the stock and bring to the boil. Reduce the heat and leave to simmer for 12-15 minutes or until the pasta is tender.
- Remove the pan (skillet) from the heat and stir in the chopped fresh mint.
- Transfer the soup to warm soup bowls and serve immediately.
- If you prefer to use dried lentils, add the stock before the pasta and cook for 1-1 ¼ hours until the lentils are tender.
- Add the pasta and cook for a further 12-15 minutes.
Any type of pasta can be used in this recipe, try fusilli, conchiglie, or rigatoni, if you prefer.