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Italian Lentil Soup Recipe
Serves 3 to 4
Ingredients: 1 cup lentils, soaked for 8 hours
1 cup frozen corn
16 oz cans tomato sauce
1 small white onion
8 Kalamata (Greek) olives, halved and pitted(optional)
2 tbsp olive oil
1 qt water
1 cup sliced mushrooms
6 oz cheese tortellini
2 garlic cloves
Instructions: 1. Cook tortellini and drain.
2. Heat 2 tablespoons olive oil in skillet or wok (medium sized).
3. Dump in onion, mushroom and garlic all at once and stir fry until mushroom and onion are tender.
4. Put beans in large saucepan with water and tomato sauce.
5. Bring to boil and add corn, olives, and mushroom mixture.
6. Simmer for 1 hour or until thickened and lentils are done, stirring often.
7. Add tortellini, simmer for 5 minutes, and then serve.
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