2 T 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 pepper
1 (14 1/2 oz) can diced tomataoes
1 lb lentils (approx. 1 1/4 cups)
11 cups low-salt chicken broth
4 to 6 fresh thyme sprigs (can also use 2-3 tsp dried thyme)
2/3 cup dried elbow pasta
1 C shredded parmesan
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.
Rating: 4 out of 5 ladles (please note that Brad was loathe to rate it higher due to its failure to include meat, even though we scarfed it down to the last lentil...LOL!)
Allergens: Onions, Garlic, Wheat, Milk
I'm not sure how you get around the onions and garlic, but if you need to avoid wheat, you can easily substitute rice or quinoa pasta. If you have to avoid milk, you could skip the parmesan or substitute with a mozzarella dairy-free cheese.