½ leek (white and light green parts only), quartered lengthwise, thinly sliced and rinsed
2 garlic cloves, minced
sea salt and freshly ground black pepper
1 15 oz. can diced tomatoes with Italian herbs
1¾ cups green lentils
8 cups chicken broth
6 sprigs fresh thyme
2 tablespoons chopped fresh parsley
3 cups packed torn kale leaves
⅔ cup miniature rotelle or other short pasta
grated Asiago cheese (for topping)
Instructions
In a large pot, heat olive oil over medium-high heat. Add onion, carrots, celery and leek and cook, stirring occasionally, until tender, about 7 minutes.
Add garlic, season with salt and pepper, and cook for 1 minute.
Add tomatoes and cook, stirring occasionally, for 8 minutes.
Add lentils and stir to combine. Add chicken broth, thyme and parsley and bring to a boil. Reduce heat to medium-low, cover and simmer, stirring occasionally, for 30 minutes.
Add kale and rotelle and cook until pasta is al dente, about 5 minutes.
Season with additional salt and pepper to taste. Top with Asiago cheese.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/lentil-soup-with-pasta/