Lentil soup with fine pasta and Parma ham
A rustic lentil soup with fine pasta and crispy dried Parma ham that brings together savory lentils, soup vegetables, and grated Parmesan into a comforting Italian soup. The lentils simmer with a piece of ham to make the broth full of flavor, after which short spaghetti cooks along until al dente.
Ingredients · Servings 4
- 1 l water
- 200 g dried lentils
- 1 piece of dried ham
- 1 handful of soup vegetables (carrot, celery, leek)
- 50 gr dunne spaghetti
- 6 pieces of Parma ham dried in the oven
- 6 small Parmesan cookies
- pepper
- salty
Method · 30 min
- Put the water on the stove with the lentils, the tied-together soup vegetables, and the piece of ham. Bring to a boil and let simmer gently until the lentils are al dente.
- Break the spaghetti into smaller pieces with your hands and add them to the soup. Continue cooking until the pasta is al dente.
- Remove the piece of ham and the vegetables, and divide the soup among several bowls.
- Finish with a piece of dried ham and a Parmesan cookie.
