This hearty, flavorful soup is a great meatless main in the colder months of fall and winter.
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Lentil Soup

Servings

6

Prep Time

10 minutes

Cook Time

60 minutes

Image of Lentil Soup

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
  • 14-ounce can tomatoes, diced with scissors
  • 1 pound lentils (approximately 1 1/4 cups)
  • 11 cups low-salt chicken broth
  • 4 to 6 fresh thyme sprigs

  • 2/3 cup dried pasta, such as Elbow, Pasta Mista or Gnochetti Napoletani

  • 1 cup shredded Parmesan

Instructions

  1. 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.
  2. 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.
  3. Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
nut free
vegetarian
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