Sicilian Lentil, Vegetable, and Pasta Soup

Page 32

Cuisine: Italian | Course Type: Soups and Stews

(2 reviews)

Tags:

Recipe Reviews

I made a full recipe in a 3-qt crock, so it was quite full. After 6+ hours, the lentils were still quite crunchy, so I moved this to a Dutch oven to finish cooking. Used ditalini for the pasta; I had thought they might be too small for the chunky veggies, but they were perfect. Used about a cup of chicken stock that needed to be used as part of the liquid (otherwise water).

We thought this had a surprisingly full taste considering that it's just veg and water.

(edited 5th February 2018) (0) comment (2) useful  

Showing page 1 of 1 pages

« previous | all recipes | next »

Login or register to add your own review of this recipe.