Italian Lentil Soup

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Italian Lentil Soup

 

1 carrot, diced

2 stalks celery, diced

1 whole onion, diced

4 cloves garlic, diced

2 tablespoons olive oil

10 cups water plus more, if needed

1 small 8 ounce can tomato sauce or puree

2 cups broth

1-pound bag dried lentils, rinsed  (1 pound)

1-pound box of ditalini or small shells (1 pound)

salt and pepper to taste

 

Saute carrot, celery, onion and garlic cloves in a large soup pan for 5 minutes

in olive oil. Add water, tomato sauce, broth and lentils.

Cook over medium heat for 1 hour, adding water as necessary. Add shells and cook

until pasta is done about 10 more minutes, continuing to add water as necessary.

Add salt and pepper to taste. Serves 10 to 12.