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