2 T olive oil
1 medium onion, chopped
1 large carrot, peeled and chopped
1 large celery stalk, chopped
1 clove garlic, chopped
Salt and ground black pepper to taste
2/3 cup lentils, rinsed
1- 14 1/2 oz can diced tomatoes
2 cups chicken broth
1/2 cup GEORGE’S® Frank’s RedHot®, Old Bay®, Zatarain’s®, Spicy or Mild Bloody Mary Mix
1 to 1 1/2 tsp fresh thyme ( or 1/2 tsp dried thyme)
1/2 cup dried elbow pasta
Shredded Parmesan cheese to sprinkle on top

Heat oil in a medium to large pot over medium heat. Add the onion, carrot, celery and garlic, some salt and pepper and sauté until the vegetables are tender, about 5-8 min. Then add the tomatoes with their juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 minutes. Add the lentils and mix to coat. Add the broth and GEORGE’S and stir. Add the thyme, bring to a boil over high heat, then lower heat and simmer until the lentils are almost tender, about 30 minutes.

Stir in the pasta and simmer until the pasta is tender but still firm, about 8 minutes. Season with salt and pepper to taste. Ladle into soup bowls and sprinkle with Parmesan cheese, serve and enjoy!