Recipe: Italian Lentil Minestrone Soup

ITALIAN LENTIL MINESTRONE SOUP

2 cups dried lentils
12 cups cold water, divided use
1 (6 oz) can tomato paste
3 celery ribs, minced
1 cup coarsely chopped cabbage
1 cup sliced mushrooms
1 onion, chopped
1 tsp Italian herbs (or 1/2 tsp each dried oregano and basil)
1 tsp garlic salt
ground black pepper to taste
pinch of hot pepper flakes
6 tbsp grated Parmesan cheese (for serving)

Soak lentils overnight in 6 cups water.

WHEN READY TO COOK:
Drain the lentils; discard water. Combine lentils with remaining 6s cup water; heat to boiling.

Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes.

Serve sprinkled with Parmesan cheese.