Lentil and Macaroni Soup

Authorlisa
Yields1 Serving
Prep Time15 minsCook Time30 minsTotal Time45 mins
 1 tbs. olive oil
 2 medium carrots, cut into ¼-inch dice
 1 medium onion, chopped
 2 cloves garlic, crushed with garlic press
 1 can whole tomatoes puree
 1 can vegetable broth
 ¾ cup lentils, rinsed
 ½ tsp. salt
 ½ tsp coarsely ground black pepper
 ¼ tsp. dried thyme
 1 bunch Swiss chard, trimmed and coarsely chopped
 ¾ cup elbow macaroni
 1 cup fresh basil leaves, chopped
 Grated Parmesan cheese
1

In nonstick 5-6 quart oven, heat oil over medium heat until hot.

2

Add carrots, onion, and garlic, and cook 10 minutes or until vegetables are tender and golden, stirring occasionally.

3

Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes with side of spoon.

4

Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.

5

Stir in Swiss chard and macaroni; heat to boiling over medium-high heat.

6

Reduce heat to medium; cook, uncovered, about 10 minutes or until macaroni is tender.

7

Stir in basil. Serve with Parmesan if you like.

Category

Ingredients

 1 tbs. olive oil
 2 medium carrots, cut into ¼-inch dice
 1 medium onion, chopped
 2 cloves garlic, crushed with garlic press
 1 can whole tomatoes puree
 1 can vegetable broth
 ¾ cup lentils, rinsed
 ½ tsp. salt
 ½ tsp coarsely ground black pepper
 ¼ tsp. dried thyme
 1 bunch Swiss chard, trimmed and coarsely chopped
 ¾ cup elbow macaroni
 1 cup fresh basil leaves, chopped
 Grated Parmesan cheese

Directions

1

In nonstick 5-6 quart oven, heat oil over medium heat until hot.

2

Add carrots, onion, and garlic, and cook 10 minutes or until vegetables are tender and golden, stirring occasionally.

3

Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes with side of spoon.

4

Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.

5

Stir in Swiss chard and macaroni; heat to boiling over medium-high heat.

6

Reduce heat to medium; cook, uncovered, about 10 minutes or until macaroni is tender.

7

Stir in basil. Serve with Parmesan if you like.

Lentil and Macaroni Soup

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