Lentil Soup

By AzWench

Lentils are so packed with nutrition.

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and pepper
• 28 oz can crushed tomatoes
• 1 lb. lentils (about 1 1/4 cup) of any variety
• 11 cups low sodium chicken broth, or to the line of pressure cooker
• 4 to 6 fresh thyme sprigs
• 2/3 cup dried elbow pasta
• 1 cup shredded parmesan cheese

Preparation

Step 1

Heat the oil in a pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt and pepper and sauté until all of the vegetables are tender, about 5 to 8 minutes. Add the tomatoes and lentils and broth, and pasta. Stir, and add in the thyme sprigs. Cover and pressure for 12 minutes. Serve in bowls sprinkled with cheese.