• 2 tablespoons Olive Oil plus extra for drizzling

  • 1 medium Onion chopped

  • 2 carrots peeled and chopped

  • 2 Stalks Celery chopped

  • 2 Cloves Garlic chopped

  • salt and freshly ground black pepper

  • 1 14 1/2-ounce) can diced Tomato

  • 1 lb Lentil approximately 1 1/4 cups

  • 11 cups low salt Chicken Broth

  • 6 sprigs fresh Thyme

  • 0.66 cup dried elbow Pasta

  • 1 cup shredded Parmesan


  • 1.

    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 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 almost tender, about 30 minutes.

  • 2.

    Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

  • 3.

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

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Posted by Maggie99Report
Hi what sort of lentils did you use and were they soaked? sorry if they are stupid questions but I am new to cooking with beans and lentils.
Posted by CallistoReport
This is by far one of my favourite soup dishes ever.
I made this for my family, and my partner who hates soup just couldn't get enough of it!
The flavour is very rich and it's such a hearty and fulfilling meal.