Whenever I make this soup, I am reminded of how much I adore fiber. Stories about fiber have formed the foundations of many of my best friendships. Isn’t that true, Dana? I even moved back to Florida after she told me a story about how fiber changed her life. Ironically, it changed mine too.
Tip: Tastes even better topped with freshly grated Pecorino Romano cheese and fresh parsley and served with some breadsticks or crusty bread to sop up all the fiber-y goodness
- In a large saucepan with a lid, cook the onions and garlic in the olive oil (about 5 minutes until slightly translucent and brown around the edges), and then add the salt and pepper.
- Add the carrots, celery, and then cook for an additional 5-7 minutes until celery and carrots become softer (cook with the lid on), medium-high heat.
- Add the diced tomatoes with the liquid from the can. Stir to blend all ingredients together and then cook for another 5 minutes.
- Add the lentils and again stir all of the ingredients, then add the vegetable stock and water.
- Allow the soup to come to a complete boil and then turn the temperature to low-medium heat and continue to cook for 30 minutes.
- Add the scallions, cumin, curry, salt, and pasta. Cook for another 7 minutes. Now it’s done! Sprinkle the cheese on top and dig in!