Lentil Minestrone Soup

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 6
• 1 tablespoon extra virgin olive oil
• 1 small onion, chopped
• 1 small carrot, minced (about 1/2 cup)
• 1/2 cup minced celery
• 4 large garlic cloves, minced or pressed
• 1 (14 ounce) can tomatoes with juice, seeded and chopped
• 1 1/2 cups lentils, picked over and rinsed
• 1 parmesan rind (optional)
• 3 sprigs parsley
• 3 sprigs thyme
• 1 bay leaf
• 3 pinches cayenne pepper (to taste)
• salt
• 1/2 cup small shell pasta, such as elbow macaroni or small shells or 1/2 cup arborio rice
• fresh ground black pepper
• 1/4-1/2 cup chopped fresh parsley
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 heat the oil over medium-low heat in a heavy soup pot or dutch oven. add the onion, carrot, and celery. cook, stirring, until the vegetables are tender, about 5 minutes. stir in half the garlic. cook, stirring, just until the garlic smells fragrant and is beginning to color, about 1 minute. stir in the tomatoes. turn the heat to medium and bring the tomatoes to a simmer. cook, stirring often, for about 10 minutes, until the tomatoes have cooked down somewhat and smell fragrant. stir in the lentils and 8 cups water and bring to a boil.
• 2 meanwhile, tie the parmesan rind (if using), parsley, thyme, and the bay leaf together with kitchen twine, or tie in a piece of cheesecloth. add to the soup. add the cayenne, reduce the heat, cover, and simmer for 30 minutes.
• 3 add salt, about 2 teaspoons to begin with (you will probably add more) and the remaining garlic. simmer for another 15 to 30 minutes, until the lentils are tender and the broth is fragrant.
• 4 add pepper, and stir in the pasta or rice. continue to simmer for another 10 to 15 minutes, until the pasta or rice is cooked through.
• 5 taste to adjust the seasonings, and remove the parmesan rind bundle. stir in the chopped parsley. serve, topping each bowl with a generous sprinkle of parmesan cheese.