Ingredients

The following ingredients have 4 Servings
  • 1 medium onion
  • 2 garlic cloves
  • 1 tablespoon olive oil
  • 3/4 cup black lentils (Beluga lentils, see note 1)
  • 7 cups vegetable stock
  • 2 large tomatoes
  • 1 bunch scallions
  • 1 teaspoon dried oregano or marjoram (See note 2)
  • 6 oz whole wheat elbow macaroni
  • 1/2 teaspoon fine sea salt (or Kosher, to taste)
  • 1/8 teaspoon ground white pepper
  • 1-2 tablespoons white wine vinegar
  • 1 small bunch chives
  • red chili flakes (optional)

Instruction

  • Chop the onion and the garlic cloves very finely.
  • Saute: Heat the oil in a soup pan and cook the onions and garlic for a few minutes until translucent. Add the lentils and stir for 1-2 minutes until the lentils are covered with a thin film of oil.
  • Cook: Add the vegetable stock, bring everything to a boil, and cook until the lentils are almost done, observing the instructions on the packet of lentils.
  • Chop: In the meantime, chop the tomatoes in small pieces and the scallions in small rings. Wash and finely chop the marjoram/oregano and the chives. Keep the herbs separated.
  • Add vegetables: When the lentils are almost done, add the tomatoes, scallions, marjoram, pasta, salt, pepper, and 1 tablespoon vinegar to the soup and cook until the pasta is al dente.
  • Adjust: Add the chives and adjust the taste with more vinegar, salt, and pepper if necessary. Sprinkle with some red chili flakes, if desired. Serve immediately.