Go Back
Print
Lentil soup with pasta (+10 months)
Ingredients
  • 1 Cup lentils 220gr
  • 1 stick celery chopped in big pieces
  • 6 parsley leaves
  • 2 carrots peeled and chopped in big pieces
  • 2 oz. tiny size pasta "pastina" half handful per baby portion, 1 handful per adult portion
  • 6 Cup water 1.5 liter
  • 1 Tbsp Extra Virgin Olive oil
  • 1 tsp Extra Virgin Olive oil per portion
  • 1 tsp grated Parmesan Cheese per portion
Instructions
  1. fill a medium pot with water
  2. add the carrots, the celery, the parsley leaves, the lentils and one tablespoon of Extra Virgin Olive oil
  3. bring to boil
  4. reduce the heat and simmer, covered, for 40 minutes or for the lentils’ cooking time specified on the packaging
  5. using an immersion blender prepare a nice and smooth puree
  6. fill a small pot with water, bring to boil and cook the tiny pasta following the cooking time on the packaging. Mine was 11 minutes
  7. in a baby bowl add a portion of warm lentil soup
  8. drain the pasta and add the pasta to the lentil soup. mix.
  9. top with 1 tsp of Extra Virgin Olive oil and 1 tsp grated parmesan cheese. Enjoy!
  10. you can store the remaining lentil soup in the refrigerator in an air tight container for 3 days or freeze it for up to 3 months. You will prepare the pasta at the very last moment and add it to the soup.