italian-lentil soup

Name: Italian-lentil soup
Prep time: 10 min
Cook time: 40 min
Yield: 6
Cuisine: Italian
Ingredients: 1 tablespoon(s) olive oil; 1/2 cup(s) chopped onion; 1 tablespoon(s) minced garlic; 4 cup(s) lower-sodium chicken broth; 2 cup(s) water; 1 cup(s) dry lentil beans; 1-1/2 teaspoon(s) dry italian seasonings; 1 - 14-1/2 oz can diced tomatoes, undrained; 1 - 6 oz can tomato paste; 2 cup(s) frozen peas and carrots; 2 ounce(s) penne pasta; 1/4 cup(s) shredded parmesan cheese

30 Pinches

sherry monfils

worcester, MA

Updated on Feb 28, 2014

A warming, tasty soup for these cold nights.

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prep time 10 Min

cook time 40 Min

method Stove Top

yield 6 serving(s)

Ingredients

1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon minced garlic
4 cups lower-sodium chicken broth
2 cups water
1 cup dry lentil beans
1-1/2 teaspoon dry italian seasonings
1 - 14-1/2 oz can diced tomatoes, undrained
1 - 6 oz can tomato paste
2 cups frozen peas and carrots
2 ounces penne pasta
1/4 cup shredded parmesan cheese

How To Make italian-lentil soup

Step 1

In 4-quart dutch oven, heat oil over medium heat. Add onion and garlic, cook 5 mins, stirring often. Add broth, water, lentils, italian seasonings. Bring to a boil.

Step 2

Reduce heat, cover and simmer 30 mins. Stir in tomatoes and tomato paste. Stir in peas and carrots.
Step 3

Stir in pasta. Return to a boil. Reduce heat, simmer 10 mins more. Sprinkle w/ cheese right before serving.
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