Lentil Minestrone Soup

Ingredients

• 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 arborio rice
• fresh ground black pepper
• 1/4-1/2 cup chopped fresh parsley
• 1/4 cup freshly grated parmesan cheese

Directions

1. 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. 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. 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. 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. 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.