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Prep Time: 10 Minutes Cook Time: 26 Minutes |
Ready In: 36 Minutes Servings: 6 |
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Filling, nutritious and inexpensive, you can't go wrong with a meal made out of Peasant Soup served with fresh crusty bread on the side. Ingredients:
2 tablespoons vegetable oil |
3 celery ribs, diced |
2 carrots, diced |
1 onion, diced |
3 garlic cloves, minced |
1/2 teaspoon salt |
1/2 teaspoon dried mint |
1/4 teaspoon ground turmeric |
1 (28 ounce) can whole tomatoes |
1/3 cup dry green lentils |
1 tablespoon tomato paste |
1/2 cup shell pasta |
1 (16 ounce) can bean medley, drained and rinsed |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a large Dutch Oven, heat oil over medium heat; cook celery, carrots, onion, garlic, salt, mint and tumeric, stiring occasionally, until softened, about 6 minutes.
2. Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 4 1/2 cups of water. Bring to a boil; reduce heat, cover and simmer until lentils are tender, about 25 minutes.
3. Meanwhile, in large pot of boiling salted water, cover and cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley; cook 5 minutes.
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