Italian Lentil Soup

I have been really interested in trying new BEAN recipes, in order to find ones I like since they are great for the food storage! I found this recipe on a craft blog I look at called A feathered Nest and decided to give it a try!
It turned out really good and even my kids ate it up!!

Italian Lentil Soup

1/2 cup olive oil

2 carrots, peeled, diced

2 stalks celery, diced

1 large onion, diced

4 cloves garlic, minced

2 tbsp dried Italian Seasoning (or 1 tsp each of thyme, oregano, & basil)

1 bag dried, green lentils

16 cups broth (or bullion cubes & water)

2 tsp salt (I prefer less)

1/2 tsp black pepper

cooked pasta or 1/2 cup uncooked brown rice

grated Romano cheese for sprinkling on top (I used parmesan cheese)

Half and Half (optional)

~In a large stockpot, heat olive oil and saute carrots, celery, and onion. Cook 3-5 minutes until soft. Add garlic, seasoning, and lentils. Stir; cook 30 seconds. Add broth, salt and pepper. If using brown rice, add it now.

~(Keep in mind that the rice will absorb liquid. If you like a runnier soup, cook rice separately or add more broth) I found there was plenty of broth with normal amounts!

~Simmer uncovered for 30 minutes on low heat until lentils are tender. If using pasta, add cooked pasta (like macaroni or small shells) separately. If you're planning on freezing some in containers or freezer bags, do not add pasta to the whole soup. Set aside the soup you plan on freezing and then add your pasta.

~Top your soup with some fresh grated cheese. To make it a little more delish, add the half and half here and enjoy!!