lentil soup

2 tbsp olive oil

1 yellow onion, peeled and chopped (2 cups)

2 fresh carrots, peeled and chopped (¾ cup)

2 celery stalks, chopped (1 cup)

2 garlic cloves, minced

1-14.5oz can diced basil, garlic & oregano tomatoes

½ cup lentils

3 cups store-bought chicken broth

½ tsp salt

¼ tsp ground black pepper

1 cup tap water

½ cup ditalini pasta

Active Time 1 hour Total Time 1 hour

Heat oil over medium heat in a medium sauce pan. Add onion, carrots, celery, and garlic and sauté until cooked and slightly browned, about 8 minutes. Add tomatoes and their juice and simmer for about 8 more minutes until bubbly. Add the lentils, broth, salt, and pepper and stir. Increase heat to medium-high and bring to a boil. Once boiling, reduce heat to low, cover and allow to simmer until the lentils are tender, about 30 minutes.

Meanwhile, fill a medium sauce pan with salted water and bring to a boil on high heat. Once water is boiling, reduce heat to medium, add pasta and cook until al dente, about 10 minutes. Drain and add as desired to individual serving bowls when ready to serve soup.

Ladle the soup into the bowls over the pasta and sprinkle with parmesan cheese as desired. Serves 4.