Lentil Soup

This soup requires minimal effort and cost but is one of the best soups you’ll have in your life. It’s so satisfying once the weather gets cold especially with the pasta. It serves as a full meal that will leave you feeling satisfied and energized. The block of parmesan in my opinion ties the soup together and marries the lentils with the pasta. Cut off all of the edible cheese from the rind. The nutty sharp flavor from the rind gives the soup a delicious flavor. I hope you love it

Ingredients

• 2 onions chopped fine

• 5 cloves of garlic minced

• 1/2 bag of dried brown lentils rinsed and sorted through

• 1 carton of vegetable broth

• 1 large carrot

• 1 stalk of celery

• 1 tablespoon of dried oregano

• 1 tablespoon of dried thyme

• 1 bay leaf

• Block of parmesan cheese

• Ditalini or small elbow pasta

• Salt and Pepper

Preparation

1. Heat extra virgin olive oil in a large pot. Add your chopped onions, garlic, carrots, celery, dried oregano and dried thyme. Cook for at least 8 minutes while stirring on medium. The onions should be translucent and soft

2. Add lentils, vegetable broth, salt, pepper, the rind of the parmesan cheese, and bay leaf. Bring to a boil, then turn down to a simmer. Cook for at least 45 minutes. The longer you let it cook the better

3. Remove the bay leaf and serve hot topped with pastas, grated parmesan cheese, and black pepper.