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| Joan's Vegetarian Lentil Soup |
| This is a simple, tasty and hearty water based soup that is very economical and vegetarian too. |
Origin: Joan's Kitchen
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Ingredients:
1/4 cup COLAVITA Extra Virgin Olive Oil
1 cup peeled and diced carrot
1/2 cup chopped onion
2 large garlic cloves, chopped
1 pound lentils, picked over, rinsed and drained
4 quarts cold water
1 teaspoon salt, or to taste
1 (10-ounce) box frozen chopped spinach, thawed
1 (28-ounce) can tomatoes, coarsely chopped, with their juice
1 tablespoon finely chopped fresh sage or 1/2 teaspoon dried, crumbled
1/2 cup COLAVITA Acina di Pepe Pasta
COLAVITA Novello Extra Virgin Olive Oil, to drizzle, optional
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Preparation:
In a deep stockpot or Dutch oven, heat the oil over medium heat. Add the carrots, onions and garlic; saute until lightly golden, about 5 minutes. Add lentils, water and salt; bring to a boil. Cover, reduce to simmer and cook for about 1 1/2 hours, stirring occasionally. Add water if the soup becomes too thick. Add the tomatoes, along with their juice; spinach, sage and acina de pepe; simmer for 30 minutes longer. Taste and adjust seasonings. Serve in warmed bowls. Drizzle with additional olive oil, if desired. Makes 12 servings
Per Serving: 229 Calories (19.7% from fat); 5g Fat (1g Sat, 3g Mono, 1g Poly); 13g Protein; 34g Carbohydrate; 14g Dietary Fiber; 0mg Cholesterol; 311mg Sodium. Food Exchanges: 2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 1 Fat.
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