Dotnom

Italian-Style Lentil Soup

Ingredients

• 1 tablespoon olive oil or canola oil
• 1/2 cup chopped onion
• 6 cloves garlic, minced
• 1 32-ounce box reduced-sodium chicken broth (4 cups)
• 2 cups water
• 1 cup lentils
• 1 1/2 teaspoons dried Italian seasoning, crushed
• 1/2 teaspoon ground black pepper
• 1 14.5-ounce can no-salt-added diced tomatoes, undrained
• 1 6-ounce can no-salt-added tomato paste
• 2 cups frozen peas and carrots
• 2 ounces dried multigrain penne pasta or multigrain elbow macaroni
• 1/4 cup finely shredded Parmesan cheese (optional)

Directions

1. In a saucepan or 4-quart Dutch oven heat oil over medium heat.
2. Add onion and garlic and cook 5 minutes, stirring occasionally.
3. Add broth, the water, lentils, Italian seasoning, and pepper to onion mixture and simmer, covered, for 30 minutes.
4. Stir in tomatoes and tomato paste.
5. Stir in frozen peas and carrots and pasta.
6. Return to boiling, reduce heat and simmer, uncovered, 10 minutes.
7. Sprinkle each serving with cheese.

Attribution