Filling Lentil Soup

• 1 tablespoon olive oil
• 1 medium sweet onion, diced
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 teaspoons freshly ground black pepper
• 1 (14.5 ounce) can diced tomatoes
• 1 pound dry lentils
• 2 1/2 - 3 (32 ounce) reduced sodium cartons of chicken broth (amount dependent on the type of noodles used)
• 5 fresh thyme sprigs
• 13.25 ounce box of whole wheat rotini (I used Ronzoni, but feel free to use what ever small noodle you'd like and as much or as little as you'd like.)

1. In a large pot on medium-high heat, saute the onion, carrots, celery, garlic and pepper in the olive oil until the vegetables are tender.
2. Add in the tomatoes and let it simmer for about 5 minutes.
3. Add the lentils and stir them around good.
4. Add in the chicken broth and thyme.
5. Bring to a boil over high heat.
6. Cover and simmer over low heat until the lentils are tender, about 30 minutes.
7. Add in the pasta when you are about ready to serve and cook for about 10 minutes (depending on the type of pasta).
8. Serve with your favorite bread to soak up the delicious juices!

olive oil, sweet onion, carrots, celery stalks, garlic, freshly ground black pepper, tomatoes, lentils, cartons of chicken broth, thyme, whole wheat rotini

Taken from www.epicurious.com/recipes/member/views/filling-lentil-soup-50144308 (may not work)