Lentil Soup

Ingredienser

2 tbsp olive oil, plus extra for drizzling

1 medium onion, chopped

2 carrots, peeled + chopped

2 celery stalks, chopped

2 garlic cloves, chopped salt and ground pepper

1 lb lentils

11 cups low sodium chicken broth

⅔ cup dried elbow pasta

1 cup shredded parmesan cheese

1 can (14 1/2 ounce) diced tomatoes

Vejledning

Heavy oil in heavy large pot over medium heat.

Add onion, carrots, and celery

Add garlic, salt, pepper and sauté until veggies are tender (5-8 min)

Add tomatoes and their juices. Simmer until juices evaporate a little and tomatoes break down, stirring occasionally (approx 8 min)

Add lentils and mix to coat

Add broth and stir, bringing to a boil over high heat.

Cover and simmer over low heat until lentils are tender (approx 30 min)

Stir in pasta. Simmer until pasta is tender but still firm (approx 8 min). Season with salt and pepper .

Ladle into bowls, sprinkle with cheese and drizzle with olive oil