Bienvenidos and welcome to another episode of Spain on a Fork today we're coming in with a classic Mediterranean recipe that's not only packed with a ton of flavors but it's the kind of food that's going to fill you with so much goodness we're talking a one pot lentil pasta soup now the beauty of this dish besides the fact that it's easy to make and made with basic everyday ingredients is that it comes together in about 45 minutes yet the flavors feel like they've been simmering for hours and hours folks serve this dish next to a crunchy baguette and

a bottle of Spanish wine more specifically from the region of Priorat you're gonna have yourself a fabulous meal this video is sponsored by tienda.com La Tienda is an online supertore focusing on selling all things Spain for your home and kitchen and they've been around since 1996 and like I always tell you they have the biggest selection of artisan Spanish ingredients like queso manchego the famous jamon serrano and jamon iberico marcona almonds olives the beautiful canned seafood from Spain and all the basic pantry staples you need such as extra virgin olive oil which we're going to

use in today's recipe among so many other great ingredients and let me tell you when it comes to cookware they have an amazing selection of authentic Spanish paella pans that range in size from two servings all the way up to 50 servings and they even offer classic grilling systems that way you can always perfectly cook your paella folks visit tienda.com let them know Albert from Spain on a fork sent you there and make sure to use coupon code ONAFORK during checkout for 10% off your order alright let's just dive right into this I'm going to heat a stockpot with a medium heat and add in 3 tablespoons of extra virgin olive oil which is 45 ml

make sure to use the good stuff here as this is what truly makes a difference in this soup link where you get the Spanish one I'm using in the description box below while the oil is heating I'm going to finely chop one medium-sized onion roughly chop six cloves of garlic finely chop two celery sticks and finely chop one small carrot that's been peeled and like I've told you before if you prefer you can chop the ingredients before heating the pan then we'll add the chopped vegetables into the stockpot and we'll mix them around that way they're all coated in the olive oil and as you know

I have to mix this around continuously that way everything evenly sautes after 3 to 4 minutes and the veggies are lightly sauteed and once again I've been mixing this continuously I'm going to add in 1 tbsp of white wine vinegar which is 15 ml you can also use apple cider vinegar here or even rice wine vinegar we'll also add in 1 teaspoon of dried rosemary which is 1 gram half a teaspoon of dried thyme which is half a gram and 1/4 teaspoon of crushed red pepper which is a little over half a gram

and we're going to continue to mix this and go for about 30 seconds here and you know by adding the vinegar right now with the spices and herbs and lightly sauteing the ingredients it's going to make them nice and aromatic after sautéing the vinegar with the spices and herbs for about 30 seconds I'm going to add in half a cup of tomato sauce which is 120 grams I made mine by finely grating fresh tomatoes but you can also use canned tomato sauce here which is similar to passata and we'll give it a mix until it's well mixed together and then simmer it for a few minutes

while tomato sauce is simmering I'm going to add 1 cup of dried lentils into a fine sieve which is 200 grams and rinse the lentils under some water I'm using dried green lentils but you can use any lentils you like just make sure to check in the package instructions that way you get your cooking times right on the money and like I've told you in prior videos when you're working with dried lentils they're not like other beans where you have to soak them overnight just give them a quick rinse and they're ready to go after simmering the

tomato sauce for about 5 minutes and you can see it's thickened we'll add in the rinsed lentils and six cups of vegetable broth which is about 1/2 liters you can also use chicken broth here or even water if you like eitherway link on how to make my homemade veggie broth in the description box below and we'll also add in two bay leaves turn it up to a high heat and give it a gentle mix once it comes to a boil we'll place a lid on the stockpot and lower the fire to a low heat and we're going to simmer this for about 20 minutes or until the lentils are just cooked through once

again make sure to check the package instructions in the lentils you're using that way you get your cooking times right on the money in the meantime let's start getting our pasta ready I'm going to measure out 1 cup of uncooked pasta which is 100 grams I'm using small pasta shells but you can use any pasta you like though I do tell you for this soup smaller pasta shapes do work better after simming the lentils for 20 minutes which in my case they're just tender we'll remove the lid add in the pasta and give it a mix until it's well mixed together and we're going to simmer this for about 10 minutes on an open flame or until the pasta is

just cooked al dente and those lentils are perfectly tender and you want to make sure to mix this every 2 to 3 minutes that way the pasta doesn't stick together and it all evenly cooks about 10 minutes after adding the pasta and it's just cooked al dente and those lentils are beautifully tender this is ready to go you know you can always try the ingredients just to ensure that they're perfectly cooked if you see that yours need more time just simmer this for a bit longer and add in more liquid as needed at this point I'm going to season with sea salt and freshly cracked black pepper and we'll give it one final mix and like I've told you in the past when you're working

with dried beans you want to season them once they're cooked If you season them beforehand it's going to take them longer to cook and they might end up with a tough texture then we'll remove the stockpot from the heat and transfer some of the soup into a shallow bowl then we'll top it off with a drizzle of extra virgin olive oil a kiss of grated cheese I'm using a Spanish manchego but you can use any cheese you like and you can make this vegan by omitting the cheese and some chopped parsley check

it out our one pot lentil pasta soup is done easy to make beautiful presentation and all done in about 45 minutes let's give this a try and see how it turned out seriously folks look how beautiful this turned out this I am so excited to try moment of truth check that out this right here is truly what the Mediterranean kitchen is all about as we got such simple ingredients whole ingredients nothing processed and got so many flavors out of this the pasta and the lentils are beautifully cooked with no mush in them and the rest of the ingredients that beautiful lift of goodness with those herbs really shining through easy to make heart healthy

give it a try at home once again next to a crunchy baguette and a bottle of Spanish wine from the beautiful region of Priorat you're gonna have yourself a fabulous meal really quick before I go a shout out to a couple of my patreons Tom Pagano, Maria and Karen Reynolds again guys thank you so much for being patreons of Spain on a fork you know how much I appreciate you if you enjoyed today's video hit that like button leave me a comment below and if you're not subscribed don't forget to smash that subscribe button and click on the bell icon that way you can get notified every time

I release new content and to become a part of the Spain on a fork family till the next time hasta luego!