New Years Italian Lential Soup

 

• ¼ cup olive oil 
• 1 small onion diced finely
  
• 2 carrots cleaned and diced
• 2 stalks celery diced finely no leaves 
• 2 garlic cloves minced
• 2 cups lentils rinsed
• 14 ounces canned whole tomatoes crushed
• 7- 8 cups  vegetable or chicken broth
• Black Pepper
• extra olive oil for drizzling & grated cheese (both optional) 
•  1 cup of  cooked Ditalini pasta (Optional)

1. Add in the diced onions, carrots, and celery, and saute for about (12 minutes) until onion soft.
2. Add the minced garlic and saute for (2 minutes)
3. Add in the lentils and stir, combining (about 3 minutes).
4. Add in the tomatoes. Let this simmer together for a few minutes.
5. Cook at lower heat for a simmer.
6. Check the seasoning add more if needed, add pepper and let simmer 40 minutes
7. Before serving add cooked Pasta and mix well. (Optional)
   
8. If soup is thickening  add a bit of water (start out with 1/4 cup Add to serving bowls and drizzle with olive oil.

• Slow cooker directions:
• Add the first 10 ingredients to a large 6-quart slow cooker, and stir well to combine.
• Cook for 4-5 hours on high or 8-10 hours on low, until the lentils are tender and cooked through.
•  Before serving add cooked Pasta and mix well. (Optional)
• Taste, and season as needed.