This soup is the ultimate comfort food! It's super easy to make and is just the perfect supper to have on a chilly night. Recommended soundtrack: Dean Martin or Frank Sinatra.
2 Tbsp olive oil
1 medium onion, peeled and chopped
1 leek, washed well and sliced (optional)
2 carrots, peeled and chopped
2 celery stalks, chopped
3 garlic cloves, chopped finely
1 x 28 oz can crushed or diced tomatoes
1 1/4 cups lentils (rinsed well)
7 cups vegetable stock (or a little more if the soup is too thick)
4 sprigs of thyme or 1/2 tsp dried thyme
1 cup elbow or spiral pasta
1 cup Parmesan, grated (Cheddar is also super tasty)
Heat the olive oil in a large saucepan over medium heat. Add the onion, leek, carrots, and celery. Add the garlic and pepper and saute for about 5 minutes until the vegetables are tender, about 5 to 8 minutes. Add the tomatoes and simmer gently for about 10 minutes. Add the lentils and stir well to coat. Add the stock and stir. Add the thyme and bring the soup to a boil. Cover and simmer for about 30 minutes over a very gentle heat until the lentils are almost tender.
Stir in the pasta, and cook for about 8 to 10 more minutes. Check the seasoning.
Sprinkle with cheese and serve hot!
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