Lentil and Pasta Soup

[Guest guest]

I made this last week, and it was very good. I couldn't find any red lentils in

the bulk bins at the healthfood place I frequent, but I used orange colored

ones instead. I served it with a salad and a crusty loaf of garlic bread. It

claims to make 4 servings, but in my opinion, they are very generous

servings.

 

Lentil and Pasta Soup

 

1 Tbs olive oil

2 celery ribs, diced

1 carrot, diced

1 greenpepper, diced

1/2 cup chopped scallions

2 garlic cloves, minced

7 cups low-sodium vegetable stock

2 cups canned low-sodium tomatoes with juice

1 cup red lentils, rinsed and drained

4 oz spaghetti, broken into 2 inch pieces

1 (10oz) box frozen chopped spinach, thawed

2 Tbs grated Parmesan cheese

 

Makes 4 servings

 

In a three quart saucepan over medium heat, warm oil. Add celery, carrots,

scallions, and garlic; cook, stirring for 4-5 minutes or until tender. Add the

stock and tomatoes (with their liquid); bring to a boil.

 

Reduce heat to low and stir in lentils; simmer, partially covered, for 20-25

minutes.

 

Add the spaghetti and spinach; simmer for 10-12 minutes. Sprinkle with the

Parmesan cheese.

 

~ P_T ~