Lentil Soup

What you need: 

• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 garlic cloves, chopped
• salt and freshly ground black pepper
• 1 (14 1/2 ounce) can diced tomatoes
• 1 pound lentils (approx. 1 1/4 cups)
• 11 cups low-salt chicken broth
• 4 to 6 fresh thyme springs
• 2/3 cup dried elbow pasta
• 1 cup shredded Parmesan

What you do:

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery. Add garlic, salt and pepper then saute until all the vegetables are tender, about 5 to 8 minutes. Add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and stir. Add the thyme springs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 minutes.  In the last 10 minutes, add the dried pasta.

Homemade Italian Dressing Mix

What you need:

• 1½ teaspoons garlic powder
• 1 tablespoon onion powder
• 2 tablespoons oregano, ground or leaves
• 1 tablespoon dried parsley
• 1 tablespoon granulated sugar
• 2 tablespoons salt or substitute
• 1 teaspoon black pepper
• 1 teaspoon ground basil or leaves
• ¼ teaspoon ground thyme or leaves
• ½ teaspoon dried celery leaves or flakes

What you do:

Use 2 TBSP in place of dry mix packet.

If making dressing mix with 1/4 cup vinegar, 2 TBSP water, and 1/2 cup oil.