Barilla® Gluten Free Elbows
with Lentils & Rosemary Soup
- Prep
- Cook
- Skill
- Accomplished
- 177
- calories
- 5g
- Total Fat
- 27g
- Total carbohydrates
- 7g
- protein
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Ingredients
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
Instructions
-
In a large pot, sauté the celery, carrots, onions, with garlic and rosemary in olive oil for about five minutes over high heat
-
Add tomatoes, lentils and 3 quarts of water
-
Season with salt and pepper and cook until lentils are soft, about 15 minutes
-
Stir in the pasta and cook for half the recommended cook time
-
Let the soup rest for ten minutes
- Before serving drizzle with olive oil and stir in the parsley
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