16 oz. bag of lentils, rinsed well 3-4 tbsp. olive oil 1/2 large onion, diced 2 cloves minced garlic 2 stalks of celery with leaves 2 carrots, peeled and diced 1 quart chicken stock plus quart of water 1/3 c. plum tomatoes 1/4 c. minced parsley salt, pepper, oregano, onion and garlic powder, to taste 1/2 c broken spaghetti pieces grated cheese for serving
Heat olive oil in a large pot over medium heat; add onions, celery, carrots and seasoning. Cook for 5-6 minutes, until veggies are soft; add garlic and cook for 2 minutes.
Add lentils and stir to coat. Next add stick, water, parsley and tomatoes and cook on low heat for about 90 minutes, until lentils are soft.
You can add additional hot water toward the end if needed.
I add the spaghetti pieces to the soup and let it cook or you can cook spaghetti separately and add it to each bowl.
