Vegetable-Lentil Soup

Heat oil in a stock pot or Dutch oven over medium-high heat and add onion. Saute the onion for 5-6 minutes until it is fragrant and begins to soften. Add the carrots, celery, garlic and the bay leaves and cook for another 5-6 minutes until the vegetables begin to soften.

Pour in the wine and stir. Add the sage, thyme, crushed red pepper flakes, ground black pepper and the tomatoes with the juice and stir to combine. Continue to cook over medium heat until the tomatoes begin to break down and the liquid begins to evaporate.

Stir in the lentils until they are coated and add the broth. Bring to a simmer, reduce the heat to low, cover and cook for about 40 minutes, until the lentils are tender. Return the heat to medium, add the pasta and cook until it reaches al dente. Season to taste with salt and more pepper, if desired.

Served the soup garnished with Parmesan cheese.

Feel free to leave out the salt and pepper until the end of cooking to flavor to taste. I found that I wanted to add salt as I went. I use no salt added canned tomatoes as well as reduced sodium broth.