Lentil “peppercorn” Soup

This is adapted from my 365 One Dish Meals cookbook. This looks like a simple and yummy soup. I bet it would freeze well. Add the pasta after thawing.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 2  cups onions, chopped
• 2  cups carrots, diced
• 1  garlic clove, minced
• 8  cups chicken broth or 8  cups vegetable broth
• 1 1⁄2 cups lentils
• 1 (16 ounce) can tomato sauce
• 1⁄4 cup parsley, chopped
• 1⁄3 cup acini di pepe pasta, cooked (about 1 cup cooked)
•  salt and pepper

Directions

1. Heat the oil in a large saucepan, Sweat the onion, carrots, celery and garlic, covered, over low heat until tender, about 15 minutes.
2. Add the broth, heat to boiling. Stir in the lentils; heat, stirring occasionally, until boiling.
3. Stir in the tomato sauce and parsley.
4. Cook, covered, over low heat until the lentils are tender, 45-60 minutes.
5. Jus before serving, stir in the cooked pasta. Season with salt and pepper to taste. Serve with coarsely shredded Parmesan cheese.