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Rustic Tomato Lentil Soup

Cooked lentils are high in calcium, potassium, zinc, and iron.

Ingredients

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)

Directions

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.