Lentil minestrone

  • 1 Tbsp. olive oil
  • 1 small red onion, chopped
  • 1 carrot, minced
  • 1/2 C. celery, minced
  • 4 cloves garlic, minced
  • 1 14-oz can chopped tomatoes
  • 8 C. water
  • 1/2 C. fresh parsley, chopped
  • 1/2 tsp. dried thyme
  • 1 bay leaf
  • 1/8 tsp. cayenne pepper
  • 1/2 C. small pasta
  • salt and pepper to taste
  • 1/4 C. grated vegan parmesan cheese

In a large pan, heat the oil and sauté the onion, carrot, and celery over low heat until tender.

Add the garlic and tomatoes, raise the heat, and simmer 10 minutes. Add the lentils and water and bring to a boil. Add the cayenne, thyme, bay leaf, and half the parsley, then lower to a simmer and let cook 45-60 minutes, until the lentils are tender. Add the salt, pepper, and pasta, and continue simmering until pasta is al dente. Top with the rest of the parsley and the parmesan.