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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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A nice satisfying lentil soup with spinach and pesto to add some extra flavor! This is a very flexible recipe and many of the ingredients may be substituted or the amounts varied according to taste. Ingredients:
3 cups lentils, picked over and rinsed (any color) |
28 ounces can crushed tomatoes |
16 ounces tomato sauce |
1 -2 teaspoon minced garlic |
1/4 cup pesto sauce |
10 ounces frozen spinach (defrosted and squeezed out) |
1/2 cup chopped fresh parsley |
1/2 cup sliced carrot |
1/2 cup diced onion |
1 cup diced celery |
1/8 cup red wine vinegar |
1 tablespoon dried italian spices |
salt and pepper |
hot cooked pasta (little shells or elbows) |
Directions:
1. Just put everything into a 6-8 qt stockpot, add water to about two inches from the rim and simmer. I ended up simmering mine for about 1 hour. I cooked some small shells for those who wanted a little heartier soup. I served some extra pesto sauce and some grated Parmesan for those who wanted it.
2. Any type of tomatoes will do; diced, crushed, sauce, pizza sauce, marinara in a pinch. Just use what you've got!
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