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Missy's Lentil Soup
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2 Tbsp | Olive Oil |
1 | Onion, (chopped) |
2 | Carrots, (chopped) |
2 | Celery Stalks, (chopped) |
2 | Garlic Cloves, (chopped) |
Salt | |
Pepper | |
14 1/2oz Can | Diced Tomatoes |
1 Lb | Lentils |
11 Cups | Chicken Broth |
Thyme | |
2/3 Cups | Cooked Elbow Pasta |
1 Cup | Parmesan Cheese |
1: Sauté onion, carrots, and celery in oil. Add garlic, salt, pepper and sauté until tender.
2: Add tomatoes with juice. Simmer until juices evaporate and tomatoes break down (about 8 minutes).
3: Add Lentils and mix until coated. Add broth and thyme. Bring to boil and simmer until Lentils are almost tender (about 30 minutes).
4: Stir in pasta and cook until al dente.
Serve with parmesan and drizzle with olive oil.
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