Italian-Style Lentil Soup

1  tablespoon		olive oil or canola oil
1  cup		chopped onion
1  tablespoon		bottled minced garlic
4  cups		reduced sodium chicken broth
2  cups		water
2  cups		dry brown lentils
1-1/2  teaspoons		dried Italian seasoning, crushed
1  teaspoon		ground pepper
14-1/2  ounces		no salt added diced tomatoes, undrained
6  ounces		no salt added tomato paste
2  cups		frozen peas and carrots
2  ounces		dried multi grain penne pasta or multi grain elbow macaroni

Tip: Click on the ingredient links to learn the nutritional information for all the Italian-Style Lentil Soup ingredients. The serving size for any ingredient in Italian-Style Lentil Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Heat oil over medium heat in a large saucepan. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally.

Step 2
Add broth, the water, lentils, Italian seasoning and pepper to onion mixture. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

Step 3
Stir in undrained tomatoes and tomato paste. Stir in peas and carrots and uncooked pasta. Return to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until pasta is tender.