Vegetarian Lentil Soup For Any Time Of Year

Cuddle up on a snowy winter day or anytime of year with a bowl of this delicious meat-free soup.  This old favorite is perfect for a very healthy and vegetarian* meal!  Makes a great compliment to a full-course dinner or a total meal in itself.  Enjoy with fresh baked bread, garlic toast or crostini.  

Vegetarian Lentil Soup
by Dolce Vita Baskets

2 cups chopped onion
4 cloves chopped fresh garlic
28oz can of diced tomatoes
¼ cup of olive oil
2 teaspoons salt, pepper to taste
Dash of hot sauce
1 cup dry lentils, rinsed
12 oz package of frozen chopped spinach
2 cups fresh baby carrots cut in small pieces
10 cups vegetable stock
1 cup small pasta

Heat oil in large pot, and add onions and garlic, cook over medium heat with salt until tender.  Add tomatoes and cook covered for about 10 minutes.  Add lentils with ½ the stock. Cook covered for about 30 minutes on very low heat.
Add frozen spinach and cook until defrosted, then add remaining stock, bring to boil
Lower heat to simmer, add carrots and cook until lentils and carrots are tender.
You can add some extra water or stock now for cooking the pasta. Bring to boil, add pasta and cook al dente. Hot sauce to taste

*for those interested, you can vary this recipe and add ground pork, chops or sausage; saute 1/2 lb ground pork or chops/sausage in olive oil as your first step; remove when browned and set aside. Return the pork to the pot with the other ingredients until fully cooked.