| Instructions |
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Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. |
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Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. |
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Add the lentils and mix to coat. |
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Add the broth and stir. |
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Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes. |
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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. |
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Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.
Source : Giada De Laurentiis "Everyday Italian" |
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Recipe
- 2 tablespoons olive oil, plus extra for drizzling
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1 medium onion, chopped
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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2 garlic cloves, chopped
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Salt and freshly ground black pepper
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1 (14 1/2-ounce) can diced tomatoes
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1 pound lentils (approximately 1 1/4 cups)
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11 cups low-salt chicken broth
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4 to 6 fresh thyme sprigs
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2/3 cup dried elbow pasta
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1 cup shredded Parmesan
SERVES : 6
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