[[!meta title="Italian Lentil Soup"]]

Adapted from allrecipes.com, user lmac

1800 cal/recipe

## Ingredients

+ 5 c vegetable broth
+ 2 15-oz can Italian-style, diced tomatoes
+ 1 c dry lentils
+ 1 bay leaf
+ 1 tsp dry basil
+ 1/2 tsp dry oregano
+ 1/4 tsp ground black pepper
+ 1 tbsp olive oil
+ 4 carrots, cut bite-size
+ 3 stalks celery, cut bite-size
+ 1 med onion, cut bite-size
+ 1 tbsp minced garlic
+ 1/2 c ditalini
+ 1 med zucchini, cut bite-size
+ 1 med yellow squash, cut bite-size
+ about 300 calories cheese, such as Parmesan

## Directions

+ Combine broth, tomatoes, lentils, herbs, and spices in large pot.
+ Bring to boil and then simmer till lentils are cooked (about 25 min).
+ Meanwhile, heat olive oil over medium heat in skillet.
+ Saute carrots, celery, and onion until onion is nearly translucent.
+ Add garlic and saute briefly.
+ Add sauteed carrot mixture to cooked lentil mixture.
+ Add pasta, zucchini, and squash to pot.
+ Simmer till pasta is cooked.
+ Serve hot, topped with cheese.

[[!tag lentil soup zucchini]]