Favorite Lentil Soup Prep Time: 8 minutes Cooking Time: 60 minutes Serves 6 ½  medium yellow onion, chopped 1 Tbl butter ½ Tbl. olive oil 1 stalk celery, chopped 1 stalk carrot (unpeeled), chopped 1-15 oz. can diced tomatoes, preferably Muir Glen or S&W diced tomatoes 1 ¼. c. uncooked lentils, washed and drained 6 cups broth (chicken or vegetable), preferably Swanson’s Freshly ground pepper (4-6 twists of the pepper mill) Salt to taste 1/3 c. freshly grated Parmesan cheese 1. In a 5-quart pot, sauté onion in butter and oil over medium-high heat until light golden brown, stirring  occasionally.  Add the celery and carrots and continue sautéing for 2 minutes, stirring occasionally.  2.      Add the tomatoes and their juice.  Adjust the heat so they cook (uncovered) at a gentle simmer for 10 minutes.  Stir occasionally.  3.      Add the lentils, broth and pepper.  Cover and cook at a simmer until the lentils are tender, approximately 30-45 minutes.  4.      When the lentils are cooked, salt to taste.  Serve with a tablespoon of grated cheese on top of each bowl of soup.    Note:  Soup can be frozen.