Ingredients
Scale
- 1 pound small French green lentils, rinsed
- 7 cups vegetable broth (I use chicken broth)
- 1 bay leaf
- 2 Tbs extra virgin olive oil
- 2 cloves garlic, chopped
- 1 large onion, chopped
- 2 large carrots, chopped
- 2 ribs celery, chopped
- 1 small cup pasta (try whole wheat)
- 8 oz spinach, chopped
- 1 14oz can diced tomatoes
- 1 Tbs chopped fresh parsley
- salt
- freshly ground black pepper
- fresh Parmesan cheese
Instructions
- In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.
- In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.
- Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.
- Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.
- Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!