Lentil Soup

By Taraespo

Ingredients

• 2 T. olive oil, plus extra for drizzling
• 1 med onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• salt and freshly ground black pepper
• 1 (14 1/2 oz) can diced tomatoes
• 1 pound lentils (approx. 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 - 6 fresh thyme sprigs
• 2/3 cup dried elbow pasta
• 1 cup shredded parmesan

Preparation

Step 1

Heat oil in large pot and add onion, carrots and celery. Add garlic, salt and pepper and saute until vegetables are tender about 5-8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme springs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper to taste.

Serve with parmesan and drizzle of olive oil.