Macaroni And Lentil Soup(Makrooni Rahwa)
A hearty lentil and macaroni soup with savory tomato and seasoned broth, perfect for comforting meals and suitable for vegetarians seeking a filling, flavorful dish.
Ingredients
Instructions
- Wash the lentils thoroughly.
- Cook the lentils with water and bring to a boil.
- Reduce heat and simmer for 15 minutes until tender.
- Meanwhile, sauté chopped onion and minced garlic in oil until browned.
- Add tomato paste, water, salt, and black pepper to the sautéed onion and garlic.
- Mix well and bring to a boil to create the sauce.
- Once lentils are soft, add the tomato sauce mixture and elbow macaroni.
- Bring the soup back to a boil and cook until macaroni is tender.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of smoked paprika or a dash of hot sauce for a kick. If you're out of elbow macaroni, any small pasta shape will work. For a creamier texture, stir in a splash of coconut milk at the end. This soup is also great with a handful of leafy greens like spinach or kale added during the last few minutes of cooking.
Serving Suggestions
Serve the macaroni and lentil soup hot, garnished with fresh herbs like parsley or cilantro for added freshness. It pairs beautifully with Cleo Anderson Russell's Zucchini Pickles for a tangy crunch. For a complete meal, consider serving it alongside a simple green salad dressed with Mango Vinaigrette(Tropical Sauce).
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of water or vegetable broth to the soup to loosen it up, then warm it over medium heat on the stove. Stir occasionally to prevent sticking and ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Macaroni And Lentil Soup(Makrooni Rahwa) contains roughly 1680 calories, with 60g protein, 337g carbohydrates, and 51g fat. It is an excellent source of dietary fiber (458% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2222mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of lentils for this recipe?
Yes, you can use various lentils, but cooking times may vary. Red lentils cook faster and may break down, creating a thicker soup, while green or brown lentils hold their shape better. Adjust cooking times accordingly and keep an eye on the texture you desire.
Is this recipe suitable for a vegan diet?
Absolutely! This macaroni and lentil soup is entirely plant-based, making it a great option for vegan diets. It combines wholesome ingredients without any animal products, ensuring it's both nutritious and satisfying.
Can I freeze the macaroni and lentil soup?
Yes, you can freeze the soup for up to 3 months. Allow it to cool completely before transferring it to freezer-safe containers. When ready to eat, thaw overnight in the refrigerator and reheat on the stove, adding water if needed to reach your desired consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).