GRANDMA'S LENTIL SOUP

GRANDMA'S LENTIL SOUP image

Yield 6 servings

Number Of Ingredients 9

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1 large onion, chopped
2-3 cloves garlic, minced
2-3 tablespoons olive oil
1/2 1-pound bag of lentils
1 cup chopped broccoli or cauliflower stalks, if on hand (Grandma's advice: it's always good to add some vegetables - you could even use carrots, if they're in the frig)
oregano
salt & pepper
1 cup pasta (or more, according to your taste)
Grated fresh Romano of Parmesan

Steps:

Saute chopped onion and garlic in olive oil in medium saucepan until soft and translucent. Add dried lentils and cover with enough water to 1 inch above. Add chopped broccoli, if you wish, and oregano and salt and pepper. Bring to a boil and turn down heat, partially cover, and cook for 40 minutes, or until the lentils are no longer chewy. Stir occasionally, and add more water if you feel like the lentils are getting too thick and dry. Cook pasta in a separate pot while lentils simmer. Don't drain the pasta. To serve, ladle some of the lentils into the pasta pot, and then ladle the pasta into the bottom of a soup bowl, and top with a ladle or two of the lentil mixuture. Top with cheese to serve.