2 tablespoons olive oil
1 medium onion, chopped (about 1 cup)
2 carrots, peeled and chopped (1/2 cup)
2 celery stalks, chopped (1/2 cup)
2 garlic cloves, chopped
2 teaspoons salt
10 grinds of a peppermill
1 ½ cups diced tomatoes (14 ½ ounce can)
1 pound lentils (about 1 ½ cups), uncooked
8 cups chicken broth (gluten-free for those who need it to be so)
2 teaspoons dried thyme
2/3 cup dried elbow pasta, uncooked (gluten-free for those who need it to be so)
1 cup shredded Parmesan cheese
In a large pot, heat the oil over medium heat. Ad the onion, carrots, and celery. Add the garlic, salt and pepper and sauté all until the vegetables are tender, 5 minutes. Add the tomatoes (with their juices). Simmer until the tomatoes evaporate a tad, about 5 minutes. Add the lentils and stir. Add the broth and stir. Add the thyme and bring mixture to boil over high heat.
Cover and simmer over low-low heat until the lentils are tender, about 30 minutes. Stir in the pasta. Simmer until the pasta is cooked, about 8 minutes.
Ladle the soup into six bowls.
Sprinkle generously with Parmesan cheese. Serve hot.
What's your favorite cold-weather meal?
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