Lentil Soup

Total Time:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Yield:
6 servings
Level:
Easy

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
Watch how to make this recipe.
  • 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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Pairs Well With
Merlot

Jammy, earthy red wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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