How to prepare Red Lentils, Kale & Pastina Soup – soul warming

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Red lentils, kale and pastina soup, a warm hug for a cold rainy day. We all really enjoyed this recipe. It’s great for adults and little ones. Nothing beats this nourishing warming recipe, full of flavors. Red lentils are a great source of protein, fibers and folate (aka Vitamin B9). They are also rich in iron that combined to the other benefits, makes red lentils a great addition to your family diet. In this recipe I also added vegetables for extra nutrients and pastina (small version of pasta) to add creaminess and texture to the soup.

The overall result was an incredibly rich and creamy soup, perfect for the whole family for a rainy cold winter dinner.

TODDLER TIP

If this texture is too much for your toddler, once the soup is ready, before adding the pastina remove a portion and transform it into a smooth creamy puree’. Cook the pastina on the side and add it to the puree’ to make a silky smooth meal for your little one!

PROCEDURE
In a large pot heat the oil with the garlic, onion and leek. Add also the tomato paste.Cook up until nicely golden, 5 min.Add the red lentils and cover with water. Add the kale, adjust with salt.Stir and cook for 16 minutes at medium heat.Add more water if the soup gets too dense.Add the sage and rosemary. Stir.Add the pastina and cook for the time on the packaging. Stir frequently as the pastina might stick to the bottom.When the pastina is cooked, serve with a drizzle of olive oil and a generous tablespoon of Parmesan cheese on top of each portion.

MORE SOUP IDEAS

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Red lentils, kale and pastina soup
Ingredients
  • 2 medium carrots, peeled and finely chopped
  • 2 leeks, thinly sliced
  • 3 garlic cloves, minced
  • 2 Tbsp tomato paste
  • 300 gr. red lentils
  • 1 bunch kale (10 leaves)
  • 200 gr. pastina
  • 2 leaves sage
  • 1 sprig rosemary
  • 6 Tbsp Olive oil
  • 1 tsp sea salt
  • 6 cups water (enough to cover the veggies)
Instructions

  1. In a large pot heat the oil with the garlic, onion and leek. Add also the tomato paste. Cook up until nicely golden, 5 min.

  2. Add the red lentils and cover with water. Add the kale, adjust with salt.Stir and cook for 16 minutes at medium heat.Add more water if the soup gets too dense.

  3. Add the sage and rosemary. Stir.

  4. Add the pastina and cook for the time on the packaging. Stir frequently as the pastina might stick to the bottom.

  5. When the pastina is cooked, serve with a drizzle of olive oil and a generous tablespoon of Parmesan cheese on top of each portion.

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February 6, 2024 By
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In Italian BuonaPappa means “enjoy your baby food”. I thought that if I had issues cooking for my baby for the first time, well, maybe I was not the only mom in this situation. Why not start sharing what I learned with other moms and dads all around the world? That's how BuonaPappa.net was born, THANK YOU for following! I feel honored and humbled daily that you would stop by and view my recipes. Grazie mille!

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