BROWN LENTIL AND PASTA SOUP

Serves:  


INGREDIENTS :

calc4 slices of rindless bacon, cut into small squares
calc1 onion, chopped
calc2 cloves of garlic, crushed
calc2 celery stalks, chopped
calc ½ cup of PRIMO Baby Shells or PRIMO Spaghetti, broken into small pieces
calc14 oz of canned PRIMO Lentils, drained
calc5 cups of hot ham or vegetable stock
calc2 tbsp of chopped, fresh mint
calc info

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PREPARATION:

Place the bacon in a large 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.

Add the pasta to the skillet and cook, stirring, for about 1 minute to coat the pasta in the oil. Add the lentils and the stock and bring to a boil. Reduce the heat and leave to simmer for 12-15 minutes or until the pasta is tender.

Remove the skillet from the heat and stir in the chopped fresh mint. 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 ΒΌ hours until the lentils are tender. Add the pasta and cook for a further 12-15 minutes.

PREPRATION TIME: 30 minutes


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