Lentil Soup

2  tablespoons		extra virgin olive oil
1		medium onion
2		carrots
2		garlic cloves
1  pinch		salt
1  dash		pepper
14-1/2  ounces		canned diced tomatoes
1-1/4  cups		lentils
8  cups		low sodium chicken stock
4  teaspoons		fresh thyme sprigs
5-4/5  ounces		farfalle pasta
5  tablespoons		grated parmesan cheese
4  ounces		hot Italian sausage

Tip: Click on the ingredient links to learn the nutritional information for all the Lentil Soup ingredients. The serving size for any ingredient in Lentil Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and sausage. Add the garlic, salt, and pepper and saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.

Stir in the pasta. Simmer until the pasta is tender but still firm to the bite, about 8 minutes. Season with salt and pepper, to taste.

Ladle the soup into bowls. Sprinkle with the Parmesan, drizzle with olive oil, and serve.