2 T. olive oil AND 1 onion, chopped
2 carrots, peeled and chopped AND 2 stalks of celery, chopped
2 garlic cloves, chopped
freshly ground pepper
1, 28 oz/796 mL can of diced tomatoes
1 1/2 c. dry lentils – any variety seems to work
3 boxes of chicken broth (about 3 L)
4 to 6 fresh thyme sprigs
2/3 c. elbow pasta (I used brown rice elbow pasta and it seemed to hold up better)
freshly grated Parmesan
Heat the oil in a large pot and add the onion, carrots and celery. Add the garlic, a good grinding of pepper and saute everything until the vegetables start to soften – about 10 minutes, then add the tomatoes and let it simmer for another 10 minutes or so.
Add the lentils, stir to coat them and then add 2 boxes of broth along with the thyme. Bring to a boil and allow to simmer for a good half hour, until the lentils are almost tender.
Here’s where I removed the thyme stalks (the leaves should all have been simmered off by now) and then season to taste, you may want a bit of salt, depending on the kind of broth that you used.
Next add the final box of broth and the pasta and simmer until the pasta is tender. Serve with a good sprinkling of fresh Parmesan and a fresh loaf of bread.
- Category: Soup