Ingredients:
2
tablespoons vegetable oil
1
medium onion, chopped
2
cloves garlic, pressed or minced
3
cups chicken broth
3
cups water
2
cups drained lentils, rinsed
2
medium carrots, peeled and thinly sliced
1
tablespoon fresh parsley, chopped
1/4
teaspoon dried oregano
1/4
teaspoon ground black pepper
1/2
cup sun-dried tomatoes (oil-packed), drained and slivered
2
tablespoons balsamic vinegar
1
cup cooked small shell pasta
salt
to taste
Makes
4-6 servings. |
Preparation:
1. In a soup pot, over medium
heat warm oil. Add chopped onion and garlic. Sauté about 3 minutes
than add carrots and sauté about 2 min.
2. Add broth, water, lentils,
parsley, oregano, salt and pepper. Bring to a boil, reduce heat and simmer
about 20-25 minutes, stirring occasionally.
3. Add tomatoes and simmer
until lentils are tender (about 20 minutes); stir often.
4. Stir in vinegar, adjust
seasoning, and stir cooked pasta into soup. Serve immediately. |
