LENTIL SOUP

LENTIL SOUP
Chef Brad

2T olive oil
1 med onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
salt and pepper
28 oz can crushed tomatoes
1 lb lentils (about 1 1/4 C) any variety
11C low sodium chicken broth
4-6 fresh thyme sprigs
2/3 C dried elbow pasta
1C shredded Parmesan cheese

Heat the oil on a pot over medium heat.  Add onion, carrots, and celery.  Add garlic, salt and pepper and saute until all of the vegetables are tender, about 5-8 minutes.  Add tomatoes, lentils, broth and pasta.  Stir then add thyme.  Cover and pressure for 12 minutes.  Serve in bowls sprinkled with cheese.