Lentil Soup

Submitted by ElizabethKnicely

"A rich, hearty soup that cooks up in no time! Serve with a green salad and crusty bread, and you've got a complete dinner."

 

• Ready In: 40mins
• Ingredients: 14
• Serves: 6

ingredients

• 4 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 3 garlic cloves, finely chopped
• 1 cup canned tomato, finely chopped
• 2 (15 ounce) cans cooked lentils, drained and rinsed
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 3 tablespoons chopped fresh parsley
• 6 6 cups beef broth or 6 cups vegetable broth
• salt, to taste
• pepper, to taste
• 1 cup grated parmesan cheese

directions

1. Place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high. Stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time.
2. Add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes.
3. Stir the soup, then add salt and pepper to taste. Cook 2 to 3 more minutes, or until the vegetables are just tender.
4. Remove and let sit, covered, for about 10 minutes.
5. Serve hot with the cheese on the side.
6. Makes 6 to 8 servings.

7. VARIATIONS:

8. To make this an even heartier soup, top with croutons or thin slices of French bread. Save time by buying prechopped vegetables for this soup.