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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 6 |
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I usually hate lentils, but they are delicious in this soup! I probably use twice the amount of adobo seasoning that I listed, but I doubt that many other people can stomach that much garlic! I would wager that this recipe is very easy, considering that I made it up on the fly when I was hungry one night. Ingredients:
1 cup dry green lentils |
2 cups water |
2 tablespoons adobo seasoning |
2 1/2 cups cream of tomato soup |
1 cup vegetable broth |
1 onion, diced |
1 tablespoon olive oil |
1 teaspoon chili powder |
1 tablespoon worcestershire sauce |
1 teaspoon tamari |
1 teaspoon basil |
1 bay leaf |
2 cups short cooked pasta |
Directions:
1. Add the dry lentils, water, and adobo to a dutch oven. Cook until all of the water is gone and the lentils are soft.
2. While the lentils are cooking, saute the onion in the olive oil at low heat, until translucent.
3. Slowly add the tomato soup and vegetable broth to the dutch oven with the cooked lentils.
4. Add the chili powder, Worcestershire sauce, tamari, basil, bay leaf and sauteed onions.
5. Let simmer for about an hour, stirring occasionally.
6. Add the pasta, cook another 3-5 minutes, serve.
7. You may want to remove the bay leaf, unless you like to lick it or something. Or if you always forget like me.
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