Brown Lentil Soup Recipe With Pasta | Recipes Rice

Brown Lentil Soup Recipe With Pasta

  • Yield: Soup
  • Servings: 4
  • Prep Time: 0m
  • Cook Time: 0m
  • Ready In: 0m

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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


Step 1

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.

Step 2

Add the farfalle or spaghetti pieces to the pan (skillet) and cook, stirring, for about 1 minute to coat the pasta in the oil.

Step 3

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.

Step 4

Remove the pan (skillet) from the heat and stir in the chopped fresh mint.

Step 5

Transfer the soup to warm soup bowls and serve immediately.

Cook’s Tip

  • 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.

Recipe Type: Tags: Ingredients: ,

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