Lentil vegetables and risoni soup

Cooking with just a handful of ingredients will not only safe you time but will also let you rediscover the natural, basic flavours of foods. You will learn how to combine them so that they subtly complement each other without creating an overload of conflicting taste and aromas.

By using a contained ingredient palette, this recipe concentrate on classic taste combinations, such as risoni, with tomatoes and fresh herbs, served with colourful vegetables. Each is bathed in a simple sauce or dusted with spices.

If you need crowd-pleasing recipe for family meals or entertaining, you have come to the right place for this meal is filled with ingredients based on versatile and flavourful oomph!!! Thus, it should be in your everyday meal planner. You will be surprised by the sheer variety of good food can be prepared with a minimum of ingredients- and fuss!!!

This soup is thick and as hearty, comfort, delicious meal that can be cooked in any type of kitchen: outdoor or indoor; all in your favourite one pan or pot. Let’s papa loves mama and dancing to sweet memoirs of their younger days where life is full of adventures, colours, and leaving behind a trail of good ole sweet footprints for the next generation to learn what is life that is worth living for!!!


6 slices bacon, cut into bite size
1 onion, chopped
2 garlic cloves, minced
200 g lentil, wash, and dry
200 g risoni
180 g peas
15 g sage leaves
15 g lemon-thyme
15 g oregano
1 c white wine
2 1/2 – 5 c vegetables stock
6 cherries tomatoes, halved
1 can diced tomatoes
1 medium carrot, cut into bite size
1 small zucchini, cut into bite size
1/2 large eggplant, cut into bite size
balsamic vinegar
chili sauce (OPT)
chili flakes


Heat oil in pan on medium heat. Add bacon and cook for about 3 minutes. Now add garlic and onion, fry until translucent and fragrant. Then add carrot, cherries tomatoes, eggplant, and zucchini, cook stirring until vegetables soften about 6 minutes.

Add risoni, sage, lemon-thyme, and oregano; stirring until well combined about 6 minutes. Then add wine and stirring until almost evaporated about 2 minutes. Now add in 2 1/2 c stock and diced tomatoes and lentil. Cook stirring to combine. Season with salt, pepper and a dash or two balsamic vinegar and chili sauce if you like it spicy. Let lentil simmer, stirring occasionally until lentil and risoni are tender about 20-30 minutes. At about 5 minutes before 30 minutes, add peas, stir to mix well. Now at this stage, if soup is too thick add the remaining stock. Check seasoning again. Serve in bowl and sprinkle chili flakes. Enjoy!!!!