This soup is hearty and creamy, yet low in fat. Polenta thickens the soup, and the pecorino cheese adds a nutty and creamy flavor without adding excessive amounts of fat. This soup is hearty and perfect for cold winter days, but because it is so comforting, I also enjoy eating it in the summer on a rainy day.
Lentil Polenta Soup
1/4 cup polenta
salt and black pepper
1 teaspoon dried oregano and basil combined
1 teaspoon paprika powder
1 small onion, chopped
4 cloves garlic, chopped
2 tablespoon tomato paste
6 cups water
3/4 cup lentils
1/8 cup stelline pasta
pecorino romano cheese, grated
extra-virgin olive oil, for drizzling
In a stockpot, boil water with lentils, salt, black pepper, oregano and basil, paprika, garlic, and onion for 10 minutes over high heat. Then, add polenta, change the heat to low, and boil for an additional 15 minutes, covered. Next, add tomato paste, stir, and add pasta. Boil while covered. Continue to simmer until the pasta is al dente, or about 8-10 minutes (covered). To serve, drizzle extra-virgin olive oil and place grated pecorino romano cheese on top of individual portions.
Serves approximately 6.
