Lentil Soup with Pasta & Sage

bekah Recipes 1 Comment

When the weather chills and trees wrap themselves in vibrant orange, red, and mustard leaves, fall dinners invite bowls from the cupboard and spoons from the drawer for an evening with…

SOUP!

Hearty, comforting, sit-around-the-table and slurp-it-down-soup!

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A gift from my mom-in-law,WILLIAMS-SONOMA Soup of the Day offers incredible soup recipes for every day of the year. You can order one for yourself here, and while you’re at it- get one for everyone in the family. This cook book embraces hospitality and the pictures offer a hint of what awaits at the table! Christmas shopping done! You’re welcome 🙂

Sausage & Kale

Beef Stew with Orange Zest & Red Wine

Vegetable Tortellini

Doesn’t matter the recipe, one thing’s for sure- cold temperatures outside ensure cozy, bundled smells inside.

It’s soup night, and whether it’s the four of us gathered, or other families joining and pulling up chairs, little spoons shoveling into tiny mouths at the kid table, it’s the ideal evening for a bowl of warmth.

Lentil Soup with Pasta & Sage makes frequent appearances around 5:30pm, and I’m sure it would love to pay your kitchen a visit soon. As promised, here is one of our favorite’s from WILLIAMS-SONOMA Soup of the Day.

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Lentil Soup with Pasta & Sage

Ingredients

3 Tbsp olive oil

2 oz. sliced pancetta or bacon, chopped {I use Trader Joe’s cubed pancetta, the entire package}

1 small yellow onion, chopped

2 large cloves garlic, minced

1 celery rib, finely chopped

1 Tbsp minced sage

2 cups lentils, rinsed {I’ve tried red, green, whole grain lentils and they’re all good!}

1 cup canned diced tomatoes with juices

6 cups chicken broth

Salt and freshly ground pepper

1/4 lb. tubettini or small pasta {I substitute with small tortellini}

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Directions

In a large pot {I’m obsessed with my Martha Stewart Cast Iron Dutch Oven shown above- best.purchase.ever} warm the oil over medium high heat. Add the pancetta and saute’ until lightly browned, about 2 minutes. Add the onion, garlic, carrots, celery, and sage, and saute’ until the vegetables are softened, about 3 minutes.

Stir in the lentils and tomatoes and cook, stirring occasionally, for 5 minutes. Raise the heat to high, add the 6 cups of broth, and bring to a boil . Add 1 Tbsp salt,, reduce the heat to medium-low, and simmer, partially covered, until the lentils are nearly tender 30-40 minutes. Add more broth if the soup starts to dry out.

Add the pasta and cook, stirring occasionally, until not quite al dente, about 2 minutes less than the package directions. {The pasta will continue to cook in the heat of the soup.} Salt and pepper to taste.

Recipe modified from WILLIAMS-SONOMA Soup of the Day, Kate McMillan. **Buy it and get cookin’!

Sprinkled with Parmesan flakes and enjoyed with crusty ciabatta chunks, this soup deserves an invitation for Fall dinner at your table. Grab your bowls and spoons and prepare your taste-buds for this hearty, belly-filling Lentil Soup with Pasta & Sage.

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“Soup is cuisine’s kindest course.  It breathes reassurance; it steams consolation; after a weary day it promotes sociability, as the five o’clock cup of tea or the cocktail hour.”
Louis P. De Gouy, ‘The Soup Book’ (1949)

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Comments 1

  1. I love the quote at the end of your post. It makes me feel warm and fuzzy. 🙂 Honestly, I don’t think I’ve ever had a lentil. I knew it was a bean apparatus, but I did Google it just to be sure. That soup sounds yummy! Our crockpot is about to start running its seasonal marathon so I’ll have to add this soup to the list along with our tomato soup and chicken chili faves. Thanks!

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