- 1 pound small French green lentils, rinsed
- 7 cups vegetable broth
- 1 bay leaf
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic, chopped
- 1 large onion, chopped
- 1 large carrot, chopped
- 2 ribs celery, chopped
- 1 cup small pasta
- 8 ounces spinach, chopped
- 1 (14.5 ounce) can diced tomatoes
- 1 tablespoon chopped fresh parsley
- Salt
- Freshly ground black pepper
- Freshly grated Parmesan cheese (optional)
- In a large soup pot, combine the lentils, broth, and bay leaf. Bring to a boil, then reduce the heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until the lentils are just tender.
- In a small skillet, heat the oil. Add the garlic, onion, carrot, and celery. Cook over low heat, stirring often, until the vegetables are very soft but not browned. Set aside.
- Bring a medium saucepan of water to a boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.
- Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.
- Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Sprinkle with the cheese, if desired.