Recipe Time: Italian Lentil Soup

Whenever I was a little girl, I didn't like soup. Didn't care for it one bit. Now, as an adult, I love me a nice, piping hot bowl of soup, and Italian Lentil Soup is one of my favorites. I don't remember where I found this recipe so I can't give credit to the original creator; it's been years. Last year my daughter gave me an Instant Pot for Christmas and it has been a game changer; I can whip up this delightful soup in under 30 minutes. Whenever I make this soup I like to freeze half of it for those dreary days when I don't want to cook. My two younger kids aren't fond of lentils, but that's okay. More for me.

To make this soup you will need:

 2-3 tbsp. olive oil

1 carrot, peeled and diced small

1 celery rib, diced small

1/2 onion, peeled and chopped small

2 large cloves garlic, minced

1 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried basil

1 cup dried green or brown lentils

6 cups chicken or vegetable stock

Salt and pepper, to taste

1 cup small pasta, cooked (such as orzo, ditalini, elbows or shells)

1/4 cup Parmesan cheese, shredded or grated

Step 1: Chop up those veggies. I use garlic from a jar but you can mince your own.

Of course you can do this in a food processor, but I like chopping them by hand.

This is my very pretty Pioneer Woman Instant Pot. It makes me smile.

Set the Instant Pot to sauté. Add the olive oil, then the carrot, celery and onion. Sauté for 3-5 minutes until soft. Next add the garlic and seasonings.

One teaspoon of each, then get ready - your kitchen is about to smell heavenly.

Give your lentils a quick rinse...

...and add them to the Instant Pot.

Cook on sauté for 30 seconds, then add stock, salt, and pepper.

My favorite chicken stock is the Kirkland brand from Costco. It is organic, delicious, and very affordable.

Once everything is in the Instant Pot, put the lid on, set to sealing, and cook on high pressure for 8 minutes. You can use the soup/broth setting if your Instant Pot has one. I will usually let it slow release whenever it's done but if you're in a rush you can quick release it too.

While that is cooking away, boil your pasta noodles. I typically use elbow noodles because I buy them for macaroni and cheese as well.

To serve, I first put some pasta into my soup bowl.

Next, I pour my soup over the pasta.

Lastly, sprinkle some Parmesan cheese over the top. You can use Romano cheese as well, if that's your preference.

Y'all, I could eat this for days. It is so delicious! But what if you don't own an Instant Pot? No problem. Use a soup pot. Follow all the same steps, but instead of cooking for 8 minutes on high pressure, you'll cover and simmer for 30-45 minutes on low heat until the lentils are tender. Still just as delicious and nutritious, and perfect for the dreary fall days ahead. Enjoy!