Lentil Soup

It is starting to feel a lot more like soup weather, and I thought this one was pretty good. I based my soup this week from a Giada recipe on the food network website.

Check out our other Soup Wednesday posts:

Week 10

Week 9
Week 8
Week 7
Week 6
Week 5
Week 4
Week 3
Week 2
Week 1

This makes about 3-4 servings.

Ingredients:

-1 tablespoon olive oil
-1/2 onion, chopped
-1/2 cup carrots, chopped

-1/2 cup celery, chopped

-1 garlic cloves, chopped
-Salt and freshly ground black pepper
-7 ounces can diced tomatoes
-3/4 cup lentils
-5 cups vegetable broth
-2 fresh thyme sprigs
-2/3 cup dried elbow pasta
-shredded Parmesan

Heat olive oil with the celery, carrots, and onions.
Add salt, pepper, and garlic. Cook for about 8 minutes.
Add the tomatoes, cook for another 8 minutes.

Add the lentils, vegetable broth, and thyme.
Bring to a boil, then simmer for 45 minutes.
Wait until the lentils are tender, I did mine for only about 30 minutes, the lentils were not quite cooked.

Add pasta, cook for about 8 minutes, until tender.

Serve topped with some parmesan cheese.

This was a pretty good soup, there were only a few steps and most of the ingredients I already had or can be used again.  I did not have much experience cooking lentils, make sure you cook them all the way.