Romanesco lentil soup with pasta
Looking for a nutritious and carbohydrate-rich meal for after your workout? This romanesco lentil soup with pasta is the perfect energy meal for athletes and active foodies.
Ingredients · Servings 4
- 1 ui
- 2 cloves of garlic
- 1 romanesco (of bloemkool)
- 8 tomatoes
- 3 carrots
- 1 small butternut squash
- 100 g dried green lentils
- 1 bay leaf
- 1 vegetable stock cube
- 200g small pasta
- 2 tablespoons olive oil
- 4 tablespoons soy sauce
- 4 sprigs of basil
- 2 tsp paprika
- 1 pinch of cayenne pepper
Method · 30 min
- Peel the onion and garlic and chop finely. Clean the vegetables. Cut the romanesco into florets, and the tomatoes and carrots into cubes. Peel and deseed the butternut squash and cut the flesh into small cubes. Rinse the lentils.
- Pour 1 liter of water into a large soup pot and add the lentils, the bay leaf, and the stock cube. Bring to a boil and simmer for 20 minutes.
- Add the pasta and the romanesco florets, pour in enough water to cover everything, and let simmer for 15 minutes.
- Meanwhile, heat the olive oil in a large saucepan and sauté the onion and garlic for 2 minutes. Add the tomatoes, carrots, butternut squash, soy sauce, chopped basil, paprika, and cayenne pepper. Cover and simmer for about 20 minutes. Blend the vegetables.
- Mix the mixed vegetables with the lentil soup.
Step-by-step plan to prepare the recipe “Romanesco lentil soup with pasta”
Tip: If you prepare this soup in advance, only add the pasta when reheating and heat for a few minutes.
