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Ingredients

• 1 tablespoon(s) olive oil
• 2 medium carrots, cut into 1/4-inch dice
• 1 medium onion, chopped
• 2 clove(s) garlic, crushed with garlic press
• 1 can(s) (14 1/2 ounces) whole tomatoes in puree
• 1 can(s) (14 1/2 ounces) vegetable broth
• .75 cup(s) lentils, rinsed
• .5 teaspoon(s) salt
• .5 teaspoon(s) coarsely ground black pepper
• .25 teaspoon(s) dried thyme
• 1 bunch(es) (about 1 pound) Swiss chard, trimmed and coarsely chopped
• .75 cup(s) (about 3 1/2 ounces) elbow macaroni
• 1 cup(s) fresh basil leaves, chopped
• Grated Parmesan cheese, (optional)

Description

1   Tablespoon(s) Olive Oil 2   Medium Carrots, Cut Into 1/4-inch Dice

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