Name: Hearty Lentil and Pasta Widow's Soup
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Maltese cuisine
Ingredients: 2 tbsp olive oil (extra virgin); 1 pcs onion (chopped); 2 pcs garlic cloves (minced); 2 pcs carrots (peeled and diced); 2 pcs celery stalks (diced); 2 pcs potatoes (peeled and cubed); 2 cup cauliflower florets (small); 1 cup red lentils (rinsed); 2 tbsp tomato paste; 1 lb chopped tomatoes (canned); 6 cup vegetable broth; 1 cup small pasta (e.g., ditalini or risoni); 1 tsp dried marjoram; 0.5 tsp dried mint; tsp salt (to taste; null); tsp black pepper (to taste; null); 2 tbsp fresh parsley (chopped, for garnish)

A steaming bowl of rich, dark lentil soup studded with tender pasta, garnished with a sprinkle of fresh parsley and a drizzle of olive oil, perfect for a cozy meal.

Prep: 25 min • Cook: 45 min. A rich, nourishing Soppa tal-Armla featuring red lentils for an extra protein boost and tender pasta, simmered with seasonal vegetables like potatoes, carrots, and cauliflower, all infused with a robust tomato base and traditional Maltese herbs, then finished with a luscious drizzle of olive oil, making for a truly comforting and wholesome meal.

Preparation time: 25 min
Cooking time: 45 min
Total time: 1 hr 10 min
Servings: 6

Instructions

Preparation

1Heat olive oil in a large pot or Dutch oven over medium heat.
2Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3Stir in minced garlic, marjoram, and mint. Cook for 1 minute until fragrant.

Cooking the Soup

1Add the cubed potatoes, cauliflower florets, and rinsed red lentils to the pot.
2Stir in tomato paste and canned chopped tomatoes. Cook for 2-3 minutes, stirring occasionally.
3Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
4Add the small pasta to the soup and cook for another 8-10 minutes, or until the pasta is al dente.
5Season with salt and black pepper to taste.

Serving

1Ladle the hot soup into bowls.
2Garnish each serving with fresh chopped parsley and a drizzle of extra virgin olive oil.
3Serve hot, optionally with crusty bread.

Instructions

Preparation

1Heat olive oil in a large pot or Dutch oven over medium heat.
2Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
3Stir in minced garlic, marjoram, and mint. Cook for 1 minute until fragrant.

Cooking the Soup

1Add the cubed potatoes, cauliflower florets, and rinsed red lentils to the pot.
2Stir in tomato paste and canned chopped tomatoes. Cook for 2-3 minutes, stirring occasionally.
3Pour in the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes, or until vegetables and lentils are tender.
4Add the small pasta to the soup and cook for another 8-10 minutes, or until the pasta is al dente.
5Season with salt and black pepper to taste.

Serving

1Ladle the hot soup into bowls.
2Garnish each serving with fresh chopped parsley and a drizzle of extra virgin olive oil.
3Serve hot, optionally with crusty bread.

Nutrition Information

Calories: 351 kcal
Protein: 15 g
Fat: 8 g
Carbs: 56 g

Nutrient	Per serving
Calories	351 kcal
Protein	15 g
Fat	8 g
Carbs	56 g

Tips

Chop all vegetables uniformly for even cooking and a consistent texture in the soup.
Stir occasionally while simmering to prevent lentils from sticking to the bottom of the pot.
For a richer flavor, serve with a dollop of fresh ricotta (ġbejna) on top, if accessible.