A comforting and nutritious soup combining lentils, pasta, and fresh vegetables, perfect for a cozy meal.
Heat the olive oil in a large saucepan over medium heat.
Using extra virgin olive oil adds a rich flavor to the base of the soup.
Add the chopped onion, minced garlic, diced carrots, and sliced celery to the saucepan. Sauté until softened.
Stir frequently to prevent the vegetables from sticking to the pan.
Add the red lentils and vegetable stock to the saucepan. Bring to a boil, then reduce the heat and simmer until the lentils are tender.
Skim off any foam that forms on the surface for a clearer soup.
Meanwhile, cook the pasta in a separate pot of boiling water according to the package instructions. Drain and set aside.
Rinse the pasta with cold water after draining to prevent it from sticking.
Blend the soup until smooth using a blender or immersion blender. Return to the saucepan.
Blend in batches if using a standard blender to avoid overfilling.
Stir in the cooked pasta and heat through.
Ensure the pasta is evenly distributed throughout the soup.
Remove from heat and stir in the yogurt. Adjust seasoning if needed.
Avoid reheating the soup after adding yogurt to prevent curdling.
Serve the soup hot, garnished with chopped parsley.
Add a sprinkle of freshly ground black pepper for extra flavor.
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