Lentil Soup Recipe

Ingredients

2 T EVOO
1 medium 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 lb lentils (about 1 1/4 cups)
11 cups low sodium chicken broth
4-6 fresh thyme sprigs
2/3 cup dried pasta
1 C shredded parm

Preparation

Step 1

Heat oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt and pepper and sauté until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate 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 sprigs. 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 pasta is tender but firm to bite. About 8 minutes. Season w/ Salt and Pepper.

Ladel soup into bowls. Sprinkle with the Parm, drizzle with EVOO.