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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 10 |
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This is great on a cool fall evening with some crusty bread and a glass of wine! Ingredients:
1 tablespoon olive oil |
2 carrots, chopped |
1 onion, chopped |
2 garlic cloves |
1 (14 1/2 ounce) can tomatoes |
1 (14 1/2 ounce) can vegetable broth |
3/4 cup lentils |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon thyme |
6 cups water |
1 bunch swiss chard |
3/4 cup macaroni, dry |
1 cup fresh basil |
Directions:
1. Heat oil over medium heat. Add carrots, onion, and garlic and cook 10 minutes or until tender. Add tomatoes, broth, lentils, salt, pepper, thyme, and 6 c water.
2. Heat to boiling, then reduce heat, cover, and simmer 20 minutes or until lentils are almost tender.
3. Stir in chard and macaroni, heat to boiling over med-high heat. Reduce to medium and cook uncovered 10 minutes or until pasta is tender. Stir in basil.
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