Soup of lentils with pasta

Description

Soup-puree of lentils for vegetarians and for those who are on a diet. The recipe for this dish was posted on the website in 2008 by user Feba fantom called "Soup of lentils Neapolitan" and is illustrated with me in the framework of "Coloring".

Ingredients

Lentils

200 g
Water

800 ml
Carrots

2 piece
Onion

1 piece
The Apium graveolens Dulce

1 piece
Olive oil
Bread
Pasta

100 g
Salt
Greens
Garlic

2 tooth

Cooking

The lentils soak in cold water for a few hours (I soak overnight). Then rinse well and fill with hot water (700-800ml). Put on medium heat.

Cut the vegetables into (although the author suggests not to cut, but then he practically throws, which for me is not rational). I added the zucchini is still young, but it is optional. Add to the lentils......

..... then add aromatic herbs.

Season with salt to taste and cook them until the lentils are tender (it should have You good to soft after boiling). Separately boil the pasta. I took a mix of pasta, used in Italy for this type of soup. You can do it yourself, taking the type of pasta, which is prepared at the same time.

Blend the lentils with vegetables.

Slice the bread and fry it on dry pan or in the oven (optional). Submit soup, put on top of pasta and watering olive oil. Separately apply crunches.

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