1. Heat oil in large stock pot over medium-low heat. Add onion and cook 7-8 minutes or until softened. Add garlic and carrots. Cook, covered, over low heat about 5 minutes or till softened. Add broth and 2 cups of water. Heat to boiling. Stir in lentils and return to a boil, stirring occasionally. Reduce heat to low; cover(leave lid ajar). Simmer until tender, about 30-40 minutes. 2. While that's cooking, cook pasta to al dente. Drain. 3. Stir pasta into lentils. Add salt and pepper to taste. Serve with the shredded Italian cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
