Lentil Soup


Total Time: 1 hr 10 min

Prep: 10 min

Cook: 1 hr

Yield: 6 servings
Level: Easy


  •  2 tablespoons olive oil, plus extra for drizzling
  •  1 medium onion, chopped
  •  2 carrots, peeled and chopped
  •  2 celery stalks, chopped
  •  2 garlic cloves, chopped
  •  Salt and freshly ground black pepper
  •  1 (14 1/2-ounce) can diced tomatoes
  •  1 pound lentils (approximately 1 1/4 cups)
  •  11 cups low-salt chicken broth
  •  4 to 6 fresh thyme sprigs
  •  2/3 cup dried elbow pasta
  •  1 cup shredded Parmesan


  • 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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