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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
3 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 water, or chicken 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 for about 10 minutes. Add lentils and cover with water, cook for about one hour on low heat.
Add frozen spinach and cook until defrosted, then add ½ the water, bring to boil
Lower heat to simmer and cook until lentils are tender, add carrots
Add remainder of water, bring to boil, add pasta and cook al dente
Hot sauce to taste