Lentil Soup

Ingredients

• 14.5 ounce canned tomatoes diced canned
• 2  carrots peeled chopped
• 2  celery stalks chopped
• 0.7 cup elbow pasta dried
• 2  garlic cloves chopped
• 1 pound lentils (approximately)
• 11 cups low-salt chicken broth 
• 2 tablespoons olive oil for drizzling
• 1 medium onion chopped
• 1 cup parmesan shredded
• 6 servings salt and pepper black freshly ground
• 4  to 6 thyme sprigs fresh

Equipment

• bowl
• ladle
• pot

Directions

1. Watch how to make this recipe.
2. Heat the oil in a heavy large pot over medium heat.
3. Add the onion, carrots, and celery.
4. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes.
5. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes.
6. Add the lentils and mix to coat.
7. Add the broth and stir.
8. 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.
9. 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.
10. Ladle the soup into bowls.
11. Sprinkle with the Parmesan, drizzle with olive oil, and serve.