Cozy Lentil Noodle Soup

Ingredients

• 1 Tablespoon olive oil - 1 tablespoon
• 1 Cup yellow onion, diced - 1 cup, diced
• 2 Count carrots, diced - 2 medium, diced
• 2 Count celery, sliced - 2 stalks, sliced
• 2 Count garlic, minced - 2 cloves, minced
• 6 Cup low-sodium vegetable broth - 6 cups
• 1 Cup water - 1 cup
• 0.75 Cup red lentils, rinsed - 3/4 cup, rinsed
• 1 Teaspoon dried thyme - 1 teaspoon
• 1 Teaspoon salt - 1 teaspoon
• 6 Ounce wide egg-free noodles - 6 ounces
• 1 Cup frozen peas - 1 cup

Instructions

1. Prep vegetables and lentils

   1. *Dice the onion and carrots*, *slice the celery*, mince the garlic, and rinse the red lentils until the water runs mostly clear.

2. Soften the vegetables

   2. Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, then *cook for 4 minutes* until the vegetables begin to soften.

3. Bloom the aromatics

   3. Stir in the garlic, dried thyme, and salt. *Cook for 30 seconds* until the garlic smells fragrant.

4. Simmer the lentils

   4. Add the vegetable broth, water, and red lentils. Bring to a gentle boil, then *reduce to a simmer* and cook for *8 minutes*.

5. Cook the noodles

   5. Stir in the wide egg-free noodles. Simmer for *7 to 8 minutes*, stirring occasionally, until the noodles are *tender* and the lentils are soft.

6. Finish and serve

   6. Stir in the frozen peas and cook for *2 minutes* until they are heated through. Taste and adjust salt if needed, then *serve warm*.