Lentil and Pasta Soup

I saw someone mention lentil and pasta soup the other day and thought it sounded delicious.  I Googled a few recipes and made my own version.  The kids each had seconds and thirds.  Cheap, easy and healthy.  I used water instead of chicken broth for Meatless Monday, but you could certainly use chicken broth (or even veggie broth).

Lentil and Pasta Soup
Inspired by this recipe, this recipe and this recipe.


Ingredients:

• 2 tablespoons olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, chopped
• 4 ribs celery, chopped
• 1 cup dry lentils
• 8ish cups water (add more if necessary)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• Tastefully Simple Seasoned Salt, to taste
• 2 cups dry whole wheat elbow pasta
• shredded parmesan or crumbled feta for garnish

Directions:

• In a large (I used a 3qt. and it barely all fit) pot, heat the oil and sweat the onion.  Add garlic, carrots, celery and lentils and sauté for a few minutes until veggies begin to soften.  Add the water, dried herbs and TSSS.  Bring to a boil, reduce to simmer and cook, covered for 30 minutes.
• After 30 minutes, add the dry pasta.  Bring to a boil again, then reduce to simmer.  Cook for about 10 minutes, stirring occasionally to prevent the pasta from sticking.  If you like the pasta al dente, cook 8 - 10 minutes; if you like it softer (my kids prefer their pasta soft), cook 10 - 12 minutes.  Add more TSSS if necessary.
• Ladle into bowls and sprinkle with cheese.  I have a weakness for feta, so that was my choice as well as hubby's.  The kids opted for parmesan.