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🍝 Hearty Lentil and Noodle Soup

623 kcal · 30 min · 4 servings

Ingredients

• 200 g brown lentils
• 300 g short macaroni
• 2 tomatoes (peeled, cored and diced)
• 100 g garlic sausage (finely diced)
• 1 carrot (peeled and finely diced)
• 1 stalk celery (finely diced)
• 125 ml dry white wine
• 1 onion (finely chopped)
• 1 red chili pepper (finely chopped)
• 2 garlic cloves
• 4 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt
• pepper (from the mill)
• 1 tsp chopped thyme leaves
• thyme (for garnish)

Instructions

1. 1. Place the lentils in a bowl.
2. 2. Cover them completely with water.
3. 3. Let the lentils soak overnight.
4. 4. Heat oil in a large pot.
5. 5. Chop the onion and the chili pepper finely.
6. 6. Cut the garlic sausage into small pieces.
7. 7. Press the garlic clove through a garlic press.
8. 8. Sauté the onion, chili pepper, sausage, and garlic in the hot oil.
9. 9. Add the drained soaked lentils to the pot.
10. 10. Pour in the water the lentils soaked in.
11. 11. Add the wine to the soup.
12. 12. Let the soup simmer for about 30 to 40 minutes.
13. 13. Chop the remaining vegetables (except the tomatoes).
14. 14. Stir in the vegetables 10 minutes before the cooking time ends.
15. 15. Let the vegetables cook along.
16. 16. Add the tomatoes to the pot.
17. 17. Sauté the tomatoes briefly.
18. 18. Season the soup with salt.
19. 19. Season the soup with pepper.
20. 20. Finely chop the thyme leaves.
21. 21. Add the chopped thyme leaves to the soup.
22. 22. Add balsamic vinegar.
23. 23. Taste the soup and adjust seasoning if needed.
24. 24. Cook the noodles according to package instructions until al dente.
25. 25. Mix the noodles with the lentil soup.
26. 26. Garnish the soup with fresh thyme leaves.
27. 27. Serve the soup hot.

Nutrition per serving

• kcal: 623
• Protein: 26 g · Fett/Fat: 20 g · Carbs: 79 g