Ingredients:
2 tablespoons olive oil
2 cups chopped onion
2 tablespoons tomato paste
1/4 cup chopped fresh parsley
4 cloves garlic, chopped
3 carrots, diced
1 cup celery, diced
1 cup lentils, rinsed
2 bay leaves
8 sprigs parsley and 6 sprigs fresh thyme tied together
9 cups water or vegetable broth
2 cups cooked pasta
Salt and pepper

Directions:
Heat oil in a large stockpot over high heat. Add onion and saute until browned, stirring frequently. Add tomato paste, chopped parsley garlic, carrots and celery and cook for 3 minutes. Add lentils, bay leaves, parsley-thyme sprigs and water and bring to boil. Lower heat and simmer partially covered for 30 minutes. Season with salt and pepper. Remove bay leaves and parsley-thyme sprigs and discard. Add pasta, heat through and serve.
Makes 8-10 servings

Serving Size: 8 ounces

Nutrition information per serving:
Calories: 196
Total fat: 4 g
Saturated fat: 1g
Cholesterol: 0 mg
Sodium: 60 mg
Carbohydrate: 32g
Protein: 10g
Fiber: 10g