Liz learned this super easy recipe when she was studying in Italy during college. It is an old standby — earthy and hearty for those cold winter nights we’ve been having. For an extra Italian touch, serve it with some thick crust Italian bread.

Ingredients:

2 Carrots

2 stalks of celery

1 large can of diced tomatoes

3 cloves of garlic

1 medium onion

2 Tbs Extra Virgin Olive Oil

1/2 bunch of parsley

1/2 bag of lentils

1 cup mini pasta

Salt and pepper to taste

Red wine (optional) to taste

Prep:

Soak the lentils in water for several hours to soften

Cut the celery and carrots into large pieces

Cut the onion into large pieces

Dice the garlic into fine pieces

Cook:

In a large pot, sautee the carrots, celery, garlic and onion on medium heat for 5-7 minutes

Dump out the water then lentils have been soaking in. Add lentils to the pot and fill with water about 2 inches above the beans

Boil the water with carrot, celery, onion, lentils and garlic for 45 minutes or so

Put in tomatoes, salt, pepper, a touch more oil, parsley and celery leaves. You may add the wine now. Cook until the lentils are soft and the broth is a creamy reddish-brown.

Cook pasta separately and drain. Then add to soup.