Lentil Soup

• 4 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 3 garlic cloves, finely chopped
• 1 cup canned tomato, finely chopped
• 2 (15 ounce) cans cooked lentils, drained and rinsed
• 1 tablespoon fresh rosemary, finely chopped
• 1 tablespoon fresh thyme, finely chopped
• 3 tablespoons chopped fresh parsley
• 6 cups reduced-sodium fat-free chicken broth or 6 cups beef broth or 6 cups vegetable broth
• salt, to taste
• pepper, to taste
• 1 cup grated parmesan cheese

1. Place the oil in a 3- to 4-quart microwave-safe bowl, cover, and heat for 20 seconds on high.
2. Stir in the onion, carrot, celery, and garlic, and heat for 5 minutes, uncovered, stirring once during the cooking time.
3. Add the tomatoes, lentils, rosemary, thyme, parsley, and broth, and cook, covered, for about 4 minutes.
4. Stir the soup, then add salt and pepper to taste.
5. Cook 2 to 3 more minutes, or until the vegetables are just tender.
6. Remove and let sit, covered, for about 10 minutes.
7. Serve hot with the cheese on the side.
8. Makes 6 to 8 servings.
9. VARIATIONS:.
10. To make this an even heartier soup, top with croutons or thin slices of French bread.
11. Save time by buying prechopped vegetables for this soup.

olive oil, onion, carrot, celery, garlic, tomato, fresh rosemary, fresh thyme, parsley, chicken broth, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/lentil-soup-502099 (may not work)