Approximate cooking time: 1 hour
Serves 4
Ingredients:
- 1 lbs dried lentils (approximately 1 1/4 cups)
- 1 onion, chopped
- 3 large carrots, peeled and chopped
- 3 celery stalks, chopped
- 3 garlic cloves, chopped
- 1 (28-oz can) diced tomatoes
- 14 cups low-salt beef or vegetable broth (use Pacific Natural’s or other gluten free brand)
- 1 tsp dried thyme
- 1 1/2 cups gluten free elbow pasta (try Tinkiyada brand)
- 1 cup shredded Parmesan or Mozzarella cheese, optional for topping
- 2 tbsp olive oil, plus extra for drizzling
- salt and pepper, to taste
Directions:
- Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery salt, and pepper and saute until all the vegetables are tender, about 5 to 6 minutes. Add the garlic and saute 1 to 2 minutes more. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 5 minutes.
- Add the lentils and mix to coat. Add 10 cups of the broth and stir. Add the thyme and bring to a boil over high heat.
- Cover and simmer over low heat until the lentils are almost tender, about 40 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 cheese, drizzle with olive oil, and serve.
Photo Credit: IMG Trends