Macaroni and Lentil Soup

• 1/2 tbsp Olive oil
• 1/4 Onion
• 1/2 Carrot
• 1/2 Celery stalk
• 1/2 clove Garlic
• 100 grams Canned cut tomatoes (or regular fresh tomato)
• 100 grams Dried lentils
• 600 ml Chicken bouillon diluted with water
• 1/2 tsp Dried thyme (or fresh)
• 1 Bay leaf
• 25 grams Macaroni
• 1 Salt and pepper
• 1 Grated parmesan cheese (or other grated cheese)
• 1 Olive oil

1. Cut the onion, carrot, and celery into 1 cm cubes.
2. Finely chop the garlic.
3. If you're using fresh tomatoes instead of canned, blanch and peel the tomatoes and then cut into 1 cm cubes.
4. Heat up olive oil in a pot over medium heat.
5. Saute the onion, carrots, and celery.
6. Add the garlic.
7. Season with salt and pepper and saute until the vegetables become tender.
8. Once the vegetables are tender, add the canned tomato with the juices.
9. Cook until the moisture evaporates and the tomatoes become tender.
10. Add the lentils.
11. Once everything has been covered in the sauce, add the bouillon, the thyme, and the bay leaf.
12. Bring to a boil over high heat.
13. The lentils I used this time don't require being soaked in water, so I just rinsed and used them as is.
14. Once boiling, cover with a lid, lower the heat to low, and simmer for 30 minutes.
15. When the lentils have softened, add the macaroni and simmer for another 8 minutes.
16. Taste and season with salt and pepper if necessary.
17. Serve in a bowl and top with parmesan cheese and dribble on some olive oil if you would like.

olive oil, onion, carrot, celery, clove garlic, tomatoes, lentils, chicken, thyme, bay leaf, macaroni, salt, parmesan cheese, olive oil

Taken from cookpad.com/us/recipes/152728-macaroni-and-lentil-soup (may not work)