There’s something so comforting in a steaming bowl of soup. One of my winter favorites is a mix of aromatic veggies, hearty lentils, pasta, and lots of parmesan cheese. It truly is the best lentil soup!
2Large Carrots,peeled and diced
2Large Stalks Celery,diced
Salt & Pepper,to taste
4Sprigs Fresh Thyme
1lb.Brown Lentils,rinsed well
114.5 oz. Can Diced Tomatoes
¾CupSmall Pasta,regular or gluten-free work!
Fresh Chopped Parsley,for garnish
Freshly Grated Parmesan,for topping
Extra-Virgin Olive Oil,for drizzling
In a large soup pot, heat the olive oil over medium heat. Add the onion, carrots, celery, and garlic and sauté until fragrant, about 3 minutes. Season well with salt and pepper and add in the thyme sprigs and lentils. Cook for about 2 minutes, stirring constantly.
Pour in the tomatoes and chicken stock and then add in the bay leaf and season generously with salt and pepper. Give everything a good stir and then cover and bring the soup to a simmer.
Cook the soup for 30-40 minutes, or until the lentils are just about tender. Add in the kale and pasta and cook for an additional 8-10 minutes or until the pasta is al dente.
Taste the soup for seasoning and add additional salt and pepper if needed.
Ladle the soup into bowls and top with parsley, parmesan cheese, and a nice drizzle of olive oil.