Lentil “Peppercorn” Soup

• 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

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

olive oil, onions, carrots, garlic, chicken broth, lentils, tomato sauce, parsley, acini, salt

Taken from www.food.com/recipe/lentil-peppercorn-soup-206994 (may not work)