2 c. lentils, rinsed and drained
2 tbsp. olive oil
8 c. chicken broth
1 carrot, finely chopped
1 celery stalk, finely chopped
2 cloves chopped garlic
Salt and pepper to taste
1 onion, chopped fine
Grated Romano cheese
2 c. cooked rice or small pasta

Saute carrot, celery, onion, and garlic in oil. Add lentils and chicken broth. Bring mixture to a boil, reduce and simmer 1 to 1 1/2 hours or until lentils are tender. You may add cooked rice or small pasta to soup, before serving. Add salt and pepper to taste. Pass the grated cheese.