Lentil & Pasta Soup

   This is a great vegetarian soup and makes a great lunch or supper. 

Serve with a crusty Italian bread.

 

1 C. brown lentils

3 Garlic cloves, crushed

1 qt. water

3 TBS Olive Oil

2 TBS butter 1 Onion, minced

2 Celery stalks, minced

2 TBS Tomato paste

2 qt. Vegetable stock

1-3 TBS >Doc's Heavenly Habanero or >Doc's Cool Nights

Marjoram leaves, fresh

1/4 tsp Basil

1/4 tsp Thyme

1/2 C small pasta shapes

Salt & Pepper

 

• Put the lentils in a large saucepan. Add one of the garlic cloves that has been mashed. Pour the water in and bring to a boil. Lower the heat to a slow simmer and simmer for about 20 minutes, stirring occasionally, until the lentils are just tender.

• Rinse the lentils in cold water and leave them to drain. Heat 2 Tab of the oil with half the butter in a large saucepan. Add the onion and celery and cook over low heat, for 5-7 minutes, stirring frequently, until soft.

• Crush the remaining garlic and peel and mash the reserved cooked garlic clove. Stir into the vegetables with the remaining oil, the tomato pasta and lentils. Add the stock, herbs, salt and pepper to taste. Bring to a boil, stirring. Lower the heat and simmer for 30 minutes, stirring occasionally.

• Add the pasta and bring to a boil, stirring. Simmer, stirring frequently for 7-8 minutes, or according to the directions on the package, until the pasta is al dente. Add the remaining butter, Doc's sauce and adjust the seasoning. Serve hot in warm bowls, garnish with marjoram leaves.