SOUPS - LENTIL SOUP WITH PASTA

Lentil soup with pasta

2 tablespoons olive oil

1 onion, chopped

1 celery stick, chopped

2 carrots, chopped

14 ounces lentils ( soaked overnight in cold water and 1 tablespoon baking soda and rinsed well)

8 cups chicken soup or bouillon

1 teaspoon dried marjoran

      salt and pepper

8 ounces small sea shell pasta or elbow pasta - Optional

1/2 cup grated parmesan cheese

1 teaspoon olive oil to drizzle soup

In a large skillet heat olive oil over medium heat. Add onion, celery and carrots and cook, stirring occasionally, for 5 minutes.

Add lentils, chicken soup. marjoram, salt and pepper. Bring to a boil, reduce the heat to low, cover and simmer 40 to 45 minutes or until lentils are soft.

In the last 12 minutes add pasta . ( Optional ) You can also serve lentils over white rice.

Before serving drizzle with a teaspoon of olive oil

If you are using canned lentils skip the overnight soaking and simmer for 30 minutes instead of 45; you can also use red canned lentils.