I must admit that this soup is a bit of an adaptation from that 'so cute you almost hate her' petite, Italian lady Giada de Laurentis. Her lentil soup recipe isn't too far off from vegan, and is a simple, filling, and healthy dish that just gets better as a leftover.
2 TBSP olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper to taste
1 14oz can of diced tomatoes
1 lb lentils
11 cups veggie broth
4 to 6 sprigs of thyme
2/3 cup dried elbow pasta
1 cup shredded vegan parm (optional)
Heat the oil in a medium saucepan, and saute down the onions, carrots, and celery until translucent. Add garlic and cook for another minute. Add the can of tomatoes with their juices and simmer until the juices break down and the tomatoes break down a little, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are tender, about 30 minutes. Stir in the pasta, and simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season and take off the heat. Serve up in bowls, and add parmesean is desired.
