Parmesan Lentil Soup

First of all, a HUGE thank you for all of your comments across social media for yesterday's post on how I got started in business. It sounds like a lot of you have experienced similar things, whatever your field of work. I'm an open book and I'm happy to share all of the good things and all of the bull I sometimes go through as a business owner! Now on to the food...

I always feel like I'm playing a little bit of a game when I have random things in my kitchen I need to use, but don't want to go to the grocery just yet...and am still a day away from picking up my CSA. It's like that TV show Chopped where contestants are given a basket of random food to make a meal. Ninety five percent of the time I surprise myself and make a totally cohesive and healthy meal! The other 5 percent I am thiiis close to heading to the deli down the street for a sub.  

The other night was one of those 'game show kitchen' nights. I had tons of dry ingredients and staples like lentils and pasta, but also a few pieces of produce I needed to use up. This lentil soup has veggies and protein (love you lentils!) put also the right amount of flavor from a parmesan rind and fresh lemon thyme. Thank goodness for leftovers! I could eat this all day. 

Parmesan Lentil Soup 

adapted from the best 200 vegetarian recipes book by martha rose shulman

makes 6 servings 

/// Ingredients ///

• 1 T olive oil (Note: I used bacon pan drippings from making farmer's market bacon that AM!)
• 1 small white onion, chopped
• 3 carrots, chopped into rounds
• 4 garlic cloves, minced
• 1, 14 ounce can of tomatoes with juice, seeded and chopped OR 2 cups of vine tomatoes, chopped 
• 1 1/2 c lentils
• 1 chunk parmesan rind
• 1 bay leaf
• salt
• black pepper
• 1/2 c small pasta 
• on top: lemon thyme, grated parmesan 

/// Directions /// Over medium heat in a large pot, add onion, carrot and garlic with oil. Cook and stir until everything is tender for about five minutes. Add in tomatoes, turn heat to medium and bring to a simmer for 20 minutes. Stir in the lentils with 4 cups chicken stock and 4 cups water. Bring to a boil. Add parmesean and bay leaf and reduce heat, cover and simmer for 30 minutes. Add salt and cook for another 15-30 minutes or until the lentils are tender. Add pasta and cook until pasta is done. Top with more cheese, black pepper, salt and lemon thyme. 

The lemon thyme was kind of on a whim! My plant was doing so well after the Virginia rains, I needed to use some of the leaves. The lemon adds a nice acidic cut through for where I would have normally added a dash of cider vinegar. Serve this with a fresh salad and you're good to go! 

Side note: I just joined the App Pippit. Follow along: @HealthfullyEverAfter