Lentil Noodle Soup

Ingredients

• 2 1/2 tablespoons canola oil
• 1 medium onion (chopped)
• 1 1/2 cups carrots (sliced)
• 3 stalks celery (sliced)
• 3 garlic cloves (minced)
• 1 teaspoon dried basil
• 1 teaspoon italian seasoning
• 1 3/4 tablespoons salt (I use salt balance it measures like salt)
• 3/4 teaspoon pepper

• 1 (14 1/2 ounce) can diced tomatoes (I use peeled)
• 11 cups water
• 2 chicken bouillon cubes

• 1 (16 ounce) bag lentils (rinsed well)
• 2 tablespoons cider vinegar
• 1 1/3 cups penne pasta (whole wheat)
• 1 teaspoon parmesan cheese (optional for each serving)

Directions

1. 1

   In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.

2. 2

   Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.

3. 3

   Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.

4. 4

   Then add in the pasta stir and cook until pasta is tender.

5. 5

   Simmer until ready to eat.

6. 6

   Serve in bowls and sprinkle with Parmesan cheese if desired.