January is National Soup Month!

This is one of my favorite soups! If you have a copy of the Ozark County Cookin' Magazine, you might have seen it already. Either way, you should try it! It's hearty, it's healthy, and even better... it's easy!

Lentil Soup
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
3 celery stalks, chopped
2 garlic cloves, chopped
Salt and freshly ground black pepper
1 (14 1/2-ounce) can diced tomatoes (petite or crushed)
1 pound lentils (approximately 1 1/4 cups)
8 cups low-salt chicken broth
4 to 6 fresh thyme sprigs (or 1 teaspoon dried thyme)

Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, garlic, salt and pepper and saute until all the vegetables are tender, about 10 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little, and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes to 1 hour. Ladle the soup into bowls and serve with a sprinkle of shredded Parmesan.