Lentil Soup

I love this stuff, it's super healthy, and it freezes well. Plus, oddly enough, my kids love it too.

Recipe from Giada de Laurentis.

Ingredients

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

Directions

- 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.

Tips & Tricks

- I never have thyme sprigs, so I've never added them. I still like it.

- I always forget the Parmesan/olive oil at the end. Again, it's delicious without it.

- Lentils are super good for you - a whole protein full of folate, fiber, and other wonderful things.

- This makes enough for two dinners for my whole family. I usually just freeze half, and it reheats wonderfully.