This hearty, one pot meal is our lunch today. Sitting with a hot bowl of this soup watching a movie is just the comfort we need on this frigid cold day!
3 tbsp olive oil
1 yellow onion, chopped
4 large garlic cloves, minced
1 jalapeno, minced
1 carrot, diced
2 potatoes, peeled and diced
1 tbsp fresh sage, finely chopped
1 tbsp fresh rosemary, finely chopped
1 1/2 cups green/brown lentils( I use dried lentils, you could substitute with precooked and canned lentils )
2 tomatoes, chopped
8 cups vegetable broth
1 1/2 tsp salt
1/4 pound pasta (use any small soup pasta)
In a large pot over medium-high heat, heat the olive oil. Add the onion, jalapeno, garlic, carrot and sage and saute until the vegetables are softened, about 5 minutes. Add the tomatoes and salt, let cook for another 5 minutes until they just begin to breakdown. Add the potatoes and lentils and stir together.
Stir in the lentils, add the vegetable broth, salt, rosemary and simmer over medium heat, covered for 30-45 minutes until the lentils are tender. In the meanwhile bring a large pot of salted water to a boil. Cook the pasta around 2 minutes shy of package instructions because the pasta will continue to cook in the soup. Drain the pasta well and add to the simmering soup
Check for seasoning and add more salt if needed, stir well and serve warm with your favorite bread.
(Adapted from Williams-Sonoma)