Easy Lentil Soup

This is a great soup recipe and very easy.  I make it in the winters when I want something warm, but I have realized it is also a great spring soup because of the fresh veggies and yummy lentils.

Ingredients:

• 2 tablespoons olive oil, plus extra for drizzling
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• Salt and freshly ground black pepper
• 1 (14 1/2-ounce) can diced tomatoes
• 1 pound lentils (approximately 1 1/4 cups) - I use the ready made lentils from Trader Joes.  They are delicious and come in a steam pack ready to go.  They are in the case with the fresh veggies.  Just ask someone that works there - they are Trader Joes Brand Steamed Lentils.
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme sprigs (if desired, if not you can use some leaves from the celery chopped up)
• 1 cup dried Ditalini Pasta (Barilla Brand)
• 1 cup shredded Parmesan

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 5-8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs (I did not use thyme for the first time tonight and I thought it was still very good.  Instead I chopped up some of the celery leaves to bring in a fresh taste). Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 10 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.