Lentil Pasta Soup Recipe

  • 1 onion (small)
  • 1 clove garlic, minced
  • 1 red pepper, finely chopped
  • 4 cups chicken broth
  • 1/2 cup water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 3/4 cup lentils
  • 1 can chopped tomatoes (14 1/2 ounce can)
  • 1/2 cup acini de pepe (or other tiny pasta)
  • 2 tablespoons Lemon Juice
  • 1/4 teaspoon salt
  • ground pepper to taste
  • 3 tablespoons grated Parmesan cheese
To cook vegetables: Heat 1 T. olive oil and add onion, garlic and bell pepper. Sauté for 5 minutes until softened.

To cook lentils: Add chicken broth, water, oregano, thyme and rosemary. Bring to a boil. Add lentils. Bring back to a boil. Cover. Reduce heat to medium-low. Simmer for 20 minutes (or longer). Stir occasionally.

To cook pasta: Add crushed tomatoes and pasta. Bring to a boil. Cover. Reduce heat to medium-low. Simmer for 10 minutes. Stir occasionally to prevent lentils and pasta from sticking to bottom of pan. Add lemon juice, salt and pepper. Garnish each serving with parmesan cheese.

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