Umbrian Lentil Soup with Pasta

Name: Umbrian Lentil Soup with Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian, Mediterranean
Ingredients: 200-250 g small green/brown lentils ((7-9oz) I used Umbrian lentils from Cascia. You can use French puy lentils); 250 g pasta ((9oz) You can use ditalini, broken linguine, maltagliati or sagnette. I used sagnarelli ); 1 onion (peeled and finely chopped); 2 stalks celery (finely chopped); 1-2 carrots (finely chopped); 2 garlic cloves (peeled and chopped); 1 sprig fresh rosemary (chopped leaves); 3-4 tbsp extra virgin olive oil; 1 tbsp tomato concentrate; 1 lt warm water or vegetable stock ((33floz) I used half and half); salt (to taste); Freshly ground black pepper. (as required)

Instructions

Prep:15minCook:30min

An easy and nutritious traditional one-pot vegetarian/vegan pasta and lentil soup recipe from Umbria in Central Italy. An authentic Italian pasta recipe.

Updated at: Tue, 13 Jan 2026 08:27:38 GMT