Skip to main content

Barilla® Gluten Free Elbows

with Lentils & Rosemary Soup

Share
Print
  • Prep
  • Cook
  • Skill
    Accomplished


Ingredients

Ingredients for 4 people       

  • 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

  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

cookies used in our website

This website uses cookies to send you adverts and services in line with your preferences. If you want to find out more or block out all or some of the cookies click hereBy closing this banner, scrolling down the page or clicking on any item in it you are accepting the use of cookies.

Find out more Find out more about our cookies