Lentil Soup With Pasta
|Olive oil||2 Tablespoon|
|Onion||1 Medium, chopped|
|Celery rib||1 , chopped|
|Carrots||2 Medium, peeled and chopped|
|Chicken stock/Reduced-sodium canned broth||8 Cup (128 tbs)|
|Dried marjoram||1 Teaspoon|
|Spaghetti||8 Ounce, broken into fourths|
|Grated parmesan cheese||4 Tablespoon|
1. In a large saucepan or flameproof casserole, heat olive oil over medium heat. Add onion, celery, and carrots and cook, stirring occasionally, 5 minutes, or until onion is just beginning to color. Add lentils, stock, marjoram, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer 35 to 45 minutes, or until lentils are soft but not falling apart.
2. Meanwhile, in a large saucepan or boiling salted water, cook spaghetti until tender but still firm, about 10 minutes. Drain and rinse under cold running water.
3. When soup is almost done, add spaghetti and simmer 5 to 10 minutes, until tender. Serve a bowl of Parmesan cheese on the side.