Rustic Tomato Lentil Soup
Cooked lentils are high in calcium, potassium, zinc, and iron.
as much garlic as you can stand, minced
1 medium onion, diced
3 medium carrots, diced
2 tbsp olive oil
2 stalks celery, chopped
6 cups vegetable stock (low salt works best)
1 28-oz can diced tomatoes, including juice or 5-8 diced fresh tomatoes + 1/4 cup water
2 cups cooked or canned lentils
pepper (to taste)
cayenne pepper (to taste)
1 cup dry pasta (any short kind)
1. In a large soup pot, sauté garlic, onions, and carrots in oil on medium-high heat until the onions are translucent. Add the celery, stock, tomatoes, lentils, pepper, and cayenne and bring to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender. Add pasta and simmer to 10 more minutes before serving.
Makes 4 servings.