| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New text im, Soups | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Olive Oil |
| 1 | lg | Onion, Chopped |
| 2/3 | c | Mushrooms, Chopped |
| 4 | Cloves Garlic, Minced | |
| 8 | c | Water |
| 1 | lb | Dried Lentils |
| 16 | oz | Tomato Paste |
| 1 | Bay Leaf | |
| 1/4 | ts | Ground Ginger |
| Salt And Pepper, To Taste | ||
| 1 | c | Pastina, Small Pasta Shells |
INSTRUCTIONS
1. Pour the olive oil into a large soup pot. Add and saute the onions, mushrooms, and garlic over low-medium heat for about 2 or 3 minutes. Stir continually. 2. Add the water, lentils, and tomato paste. Stir well and bring the water to a boil over high heat. Then reduce heat to medium. Add the bay leaf, ginger, salt, and pepper. Stir, cover the pot, and cook the soup for 40 minutes. Remove the bay leaf. 3. Add the pasta, cover the pot, and simmer slowly for 15 minutes or until pasta is cooked. Stir again and serve immediately. Some grated Parmesan may b sprinkled on top of each serving. Recipe by: Twelve Months of Monastery Soups Posted to MC-Recipe Digest V1 #649 by Sue <suechef@sover.net> on Jun 26, 1997
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