This vegetarian soup is hearty enough for a warm and comforting meal.
1/4 C. Olive oil 1 Carrot, peeled, and diced small 1 Celery rib, diced small 1 small Onion, peeled and chopped small 2 large cloves Garlic, minced 1 tsp. Dried oregano 1 tsp. Dried thyme 1 tsp. Dried basil 2 C. Dried green or brown lentils 8 C. Vegetable broth Salt and pepper To taste 2 C. Small pasta, cooked (such asorzo, ditalini, elbows or shells) 1/4 C. Romano cheese, shredded or grated
In a large saucepan, heat olive oil and sauté the carrot, celery, and onion. Cook for 3 to 5 minutes until soft. Add garlic, seasonings and lentils, stir, and cook for 30 seconds. Add broth, salt and pepper. Cover; simmer for 30 minutes on low heat until lentils are tender. Add the cooked pasta to lentils, stir to combine. Serve with grated cheese on top