Italian lentils and pasta soup with lots of cheese and veggies, a perfect hearty and filling meal in a bowl to cozy you up on cold winter night. An easy beans and veggie soup that can be put together in just 30 minutes.
you already know my love of soups and meal in bowls, that make life much easier. and not to forget Italian cuisine. That was one of the reason that during I spent lot of time in Italy.
No elaborate cooking because I am usually a lazy cook who loves cooking (you know that already … right :D). Precisely the reason that I keep my most ingredients chopped and prepped on the weekends, when I have extra help and time available to do all these Weekday Meal preps. You can read all about How I prep my meals here.
It’s Thursday again and its time for our recipe for 24Mantra Organic and mytastycurry organic initiative, where together we are trying to create awareness for organic lifestyle. So this week’s recipe for you is this Tuscan style lentil and pasta soup. The best thing about this soup is, it’s made with easy available ingredients. All the organic lentils and legumes used in the recipe are 24 Mantra organic. Almost all organic ingredients, none of the unhealthy stuff, and one filling meal in 30 minutes…Well this ticks almost all my cooking goals! Almost all!! 😀
For creating this Tuscan Style Lentil soup, I used mix of 24 Mantra Organic whole Masoor dal and 24 Mantra organic masoor malka dal as a base. I had some white beans leftover from stash that I got from Italy I added that as well. But soup works out fine even without that or you can add organic kidney beans/rajma if you have some with you.
If you are vegan and want to enjoy the tuscan bean soup you just have to skip the parmesan cheese. But in whatever I have learned during my short courses no dish in Tuscan cuisine is complete without little shavings or gratings of their favourite cheese parmigiano.
Another special thing I love these one pot meals is, however simple or fewer ingredients you might use, but when they all come together you get an utterly satisfying full of flavour meals most of the times. The secret is seasoning it well with fresh ingredients, and cooking it upto a right texture. Also how you cut your vegetables also matters because cut of the produce makes difference in the overall cooking time.
- 1/4 cup masoor malka
- 1/4 cup chana dal
- 1/4 cup white beans/kidney beans
- 2 Tbsp Extra Virgin Olive Oil
- 1 medium onion chopped
- 1 cup cooked pasta
- 2 medium carrots small dice
- 2 stalks celery chopped
- 1 medium zucchini diced
- 2 tsp Italian seasoning mixed herbs
- 1 tsp black pepper
- 1 tsp Red chilli flakes
- 300 g Tomatoes
- 50 g baby tomatoes optional
- 2 cups vegetable broth
- 1 tbsp rice vinegar/white wine vinegar
- 4-5 tbsp grated parmesan cheese
Mix all the lentils, wash and soak them for 2-3 hours.
Pressure cooke them with 2 cups of water for 1-2 whistles. or cook them covered on slow heat for 40-50 minutes till they are tender.
Make an incision in tomatoes, boil, peel and blend them to a smooth puree. ( Tomato puree* link in recipe Note)
Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Add the onions, carrots, celery, zucchini, and saute for 4 minutes.
Add the cooked beans, tomato puree and sliced baby tomatoes if you are using them.
Add vegetable broth, mixed herbs, black pepper, salt and stir it well.
Allow the soup to simmer for 20 minutes on low medium heat. Keep it stirring in between.
Check the seasoning and consistency of the soup. If you like it thicker take out small portion and blend it. Return the blended soup back to the pan and mix well.
Serve it hot with a generous sprinkle of parmesan cheese and a crostini if you like.