Italian-Style Lentil Soup

• 2 teaspoons olive oil
• 2 medium onions, chopped
• 2 celery ribs, thinly sliced
• 1 medium carrot, chopped
• 1 cup dried lentils, rinsed
• 1/4 cup minced fresh parsley
• 1 tablespoon reduced-sodium beef bouillon granules
• 1/2 teaspoon pepper
• 5-1/4 cups water
• 1 can (6 ounces) tomato paste
• 2 tablespoons white vinegar
• 2 teaspoons brown sugar
• 1/2 teaspoon salt
• 2 tablespoons shredded Parmesan cheese

1. In a large saucepan coated with cooking spray, heat oil over medium heat. Add onions, celery and carrot; cook and stir until crisp-tender.
2. Stir in lentils, parsley, bouillon, pepper and water; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until lentils are tender, stirring occasionally.
3. Stir in tomato paste, vinegar, brown sugar and salt; heat through. Serve with cheese.
4. Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

olive oil, onions, celery, carrot, dried lentils, fresh parsley, pepper, water, tomato paste, white vinegar, brown sugar, salt, parmesan cheese

Taken from www.tasteofhome.com/recipes/italian-style-lentil-soup/ (may not work)