Barilla® Gluten Free Elbows

with Lentils & Rosemary Soup

  • Prep
  • Cook
  • Skill


Ingredients for about 12 servings
  • 1/2 box Barilla® Gluten Free Elbows
  • 4 Tbsp Extra virgin olive oil
  • 1 stalk Celery diced
  • 1 Carrot diced
  • 1 small Onion diced
  • 1 clove Garlic
  • 1 sprig Rosemary
  • 1 pint cherry tomatoes halved
  • 1 cup lentils dry
  • 1 Tbsp Italian parsley chopped


  1. 1
    In a large pot, sauté the celery, carrots, onions, with garlic and rosemary in olive oil for about five minutes over high heat

  2. 2
    Add tomatoes, lentils and 3 quarts of water

  3. 3
    Season with salt and pepper and cook until lentils are soft, about 15 minutes

  4. 4
    Stir in the pasta and cook for half the recommended cook time

  5. 5
    Let the soup rest for ten minutes

  6. 6
    Before serving drizzle with olive oil and stir in the parsley

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