2 tablespoons olive oil
2 cups chopped onion
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
4 cloves garlic, chopped
3 carrots, diced
1 cup celery, diced
1 cup lentils, rinsed
2 bay leaves
8 sprigs parsley and 6 sprigs fresh thyme tied together
9 cups water or vegetable broth
2 cups cooked pasta
Salt and pepper

Heat oil in a large stockpot over high heat. Add onion and saute until browned, stirring frequently. Add tomato paste, chopped parsley garlic, carrots and celery and cook for 3 minutes. Add lentils, bay leaves, parsley-thyme sprigs and water and bring to boil. Lower heat and simmer partially covered for 30 minutes. Season with salt and pepper. Remove bay leaves and parsley-thyme sprigs and discard. Add pasta, heat through and serve.

Makes 8-10 Servings
Serving Size: 8 ounces