Vegetable-Lentil Soup

• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Chopped
• 4 whole Carrots, Peeled, Quartered And Chopped
• 3 whole Celery Ribs, Halved And Chopped
• 2 cloves Garlic, Peeled And Minced
• 2 whole Bay Leaves
• 1/2 cups Dry White Wine (I Used Pinot Grigio)
• 1 teaspoon Dried Sage
• 1/2 teaspoons Dried Thyme
• 1/4 teaspoons Crushed Red Pepper Flakes (more To Taste)
• 1/4 teaspoons Ground Black Pepper
• 1 can (14.5 Oz. Size) Diced Tomatoes
• 1 pound Dry Brown Lentils
• 12 cups Vegetable Broth
• 2/3 cups Orzo Pasta
• 1/4 teaspoons Kosher Salt, More As Needed
• 1/2 cups Shredded Parmesan Cheese, More As Needed

1. Heat oil in a stock pot or Dutch oven over medium-high heat and add onion. Saute the onion for 5-6 minutes until it is fragrant and begins to soften. Add the carrots, celery, garlic and the bay leaves and cook for another 5-6 minutes until the vegetables begin to soften.
2. Pour in the wine and stir. Add the sage, thyme, crushed red pepper flakes, ground black pepper and the tomatoes with the juice and stir to combine. Continue to cook over medium heat until the tomatoes begin to break down and the liquid begins to evaporate.
3. Stir in the lentils until they are coated and add the broth. Bring to a simmer, reduce the heat to low, cover and cook for about 40 minutes, until the lentils are tender. Return the heat to medium, add the pasta and cook until it reaches al dente. Season to taste with salt and more pepper, if desired.
4. Served the soup garnished with Parmesan cheese.
5. Feel free to leave out the salt and pepper until the end of cooking to flavor to taste. I found that I wanted to add salt as I went. I use no salt added canned tomatoes as well as reduced sodium broth.

olive oil, onion, carrots, celery, garlic, bay leaves, dry white wine, thyme, ubc, ubc, tomatoes, brown lentils, vegetable broth, pasta, ubc, parmesan cheese

Taken from tastykitchen.com/recipes/soups/vegetable-lentil-soup/ (may not work)