Black Lentil Pasta Soup
2 garlic cloves
1 tablespoon olive oil
150 g/ 5.3 oz black lentils (Puy)
1.5 liter/ 6.5 cups good vegetable stock
2 large tomatoes
1 bunch scallions
small bunch fresh marjoram or oregano
150 g -200 g/ 5.3 – 7 oz whole wheat elbow macaroni
1-2 tablespoons white wine vinegar
1 bunch chives
Chop the onion and the garlic cloves very finely. Heat the oil in soup pan and cook the onions and garlic for a few minutes, until translucent. Add the lentils and stir for 1-2 minutes until the lentils are covered with a thin film of oil. Add the vegetable stock, bring everything to a boil, and cook until the lentils are almost done, observing the instructions on the packet of lentils (mine needed about 30 minutes).
In the meantime, chop the tomatoes in small pieces and the scallions in small rings. Wash and finely chop the marjoram and the chives. Keep the herbs separated.
When the lentils are almost done add the tomatoes, scallions, marjoram, pasta, salt, pepper and 1 tablespoon vinegar to the soup and cook until the pasta is al dente. Add the chives and adjust the taste with more vinegar, salt and pepper if necessary. Serve immediately.