Dilly Deli's portabella mushroom lentil soup

DILLY DELI'S PORTABELLA MUSHROOM LENTIL SOUP

2 cups dried brown lentils, rinsed & drained
3 cups portabella mushrooms, chopped
1 green bell pepper, chopped
1 red onion, chopped
6 cloves garlic, chopped
1 ½ cans (6 oz) tomato paste
9 cups chicken broth
2 TBS dried basil
salt & pepper to taste
2 TBS olive oil
¼ cup parmesan cheese, shredded

*Heat olive oil in a large pot over medium heat. Saute mushrooms, green peppers, onions & garlic until tender
*Add chicken broth & stir in tomato paste
*Bring to a boil, add lentils , cover and reduce to simmer. Cook at least 30 minutes.
*Add basil, salt & pepper and continue to simmer covered. Serve when lentils have absorbed some of the broth & are tender.
*Serve with a sprinkle of parmesan cheese & crostini.