Lentil and Pasta, Soup or Stew

This recipe was adapted  from chef Lidia Bastianich.  I saw her make something similar to this on her cooking show.  This was suppose to be a soup, but my husband added the whole box of shells and it turned out to be an amazing, delicious stew.


1 large red onion, diced
1 ½ c. shredded carrots
4 stalks celery, diced
2 cups Spanish Pardina lentils rinsed and drained
2 – 28 oz. cans whole tomatoes, squished
1 – 28 oz. can water
1 box vegetable stock (use 2 boxes if you make soup)
1 -15 oz. can vegetable stock
2 large cloves garlic, minced
1 t. smoked paprika
1 ½ t. salt
¼ t. crushed red pepper
¼ t. black pepper
1 bay leaf
1 lb. of whole grain shells (use whole box if making stew, ½ for soup)


In a large stock pot add onion, carrots and celery with about ½ cup water.  Sauté veggies until they are softened.

Add the garlic, lentils, tomatoes, water, vegetable stock, paprika, salt, crushed red pepper, black pepper and bay leaf.  Bring to boil, cover and reduce heat to low.  Continue to cook for 20


Add the shells to the stew and cook an additional 10 to 15 minutes until pasta is thoroughly cooked. 

Adjust seasonings and serve in soup or pasta bowls.