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Pasta and Lentil Soup

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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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