Italian Lentil Soup

I wanted to make something substantial involving lentils... and this was truly delicious and colorful. My steak-and- potatoes-lovin' husband thought it was great, and he didn't even complain that it didn't have actual meat in it. Garnish with grated Romano or Parmesan cheese and serve with a nice crusty homemade bread.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 217 Calories

Ingredients

• 4 cups water
• 1 tablespoon olive oil
• ground black pepper to taste
• 1 bay leaf
• 1 tablespoon minced garlic
• 3 cubes chicken bouillon
• 1 cup dry lentils
• 1 teaspoon dried basil, or to taste
• ½ teaspoon dried oregano, or to taste
• 4 carrots, cut into 1-inch pieces
• 3 stalks celery, cut into 1-inch pieces
• 1 medium onion, cut into large chunks
• 2 (15 ounce) cans Italian-style diced tomatoes
• ½ cup small pasta
• 1 medium zucchini, cut into large chunks
• 1 medium yellow squash, cut into large chunks

Recipe Instructions

Step 1

Heat olive oil in a skillet over medium heat. Saute carrots, celery, onion, and garlic until onion is translucent, about 5 minutes.

Step 2

Meanwhile, rinse lentils. Combine water, tomatoes, bouillon, and bay leaf in a large pot on medium heat. Add carrot mixture and lentils. Simmer for about 7 minutes. Add pasta and cook for 3 minutes. Add zucchini and squash; cook until tender but not mushy, about 5 minutes. Add basil, oregano, and pepper.

Step 3

Remove soup from heat and let sit for 30 minutes, covered.