Lentil Soup

Adapted from a recipe by Giada De Laurentiis

Ingredients

3 T olive oil

1 medium onion, chopped

2 carrots, peeled and chopped

2 celery stalks, chopped

2 garlic cloves, chopped

Salt and freshly ground black pepper

1 x 14 1/2 oz can diced tomatoes

1 1/4 cups lentils

10 cups vegetable stock

1 tsp of fresh herbs (thyme and rosemary)

2/3 cup dried elbow pasta

1 cup shredded Parmesan (sharp Cheddar is also wonderful)

• Heat the olive oil in a large pan over medium heat, then add the onion, carrots, and celery. 
• Stir in the crushed garlic, salt, and pepper and saute until all the vegetables are tender, about 5 minutes or so. 
• Pour in the can of tomatoes, and simmer gently for about 8-10 minutes, then add the lentils, and stir. 
• Add the vegetable stock and fresh herbs. Bring to a boil, cover and simmer over a low heat until the lentils are almost done, about 25 minutes.
• Stir in the pasta, and continue simmering until the pasta is al dente, about 8 minutes. Check the seasoning; serve with a generous sprinkling of cheese. This soup is also delicious served with grilled cheese on toast, with a good splash of HP or A1 sauce.