Lentil “Peppercorn” Soup - cooking recipe

Ingredients

2 tablespoons olive oil
2 cups onions, chopped
2 cups carrots, diced
1 garlic clove, minced
8 cups chicken broth or 8 cups vegetable broth
1 1/2 cups lentils
1 (16 ounce) can tomato sauce
1/4 cup parsley, chopped
1/3 cup acini di pepe pasta, cooked (about 1 cup cooked)
salt and pepper

Preparation

Heat the oil in a large saucepan, Sweat the onion, carrots, celery and garlic, covered, over low heat until tender, about 15 minutes.
Add the broth, heat to boiling. Stir in the lentils; heat, stirring occasionally, until boiling.
Stir in the tomato sauce and parsley.
Cook, covered, over low heat until the lentils are tender, 45-60 minutes.
Jus before serving, stir in the cooked pasta. Season with salt and pepper to taste. Serve with coarsely shredded Parmesan cheese.