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2 tablespoons olive oil 2 cups chopped onion 2 tablespoons tomato paste 1/4 cup chopped fresh parsley 4 cloves garlic, chopped 3 carrots, diced 1 cup celery, diced 1 cup lentils, rinsed 2 bay leaves 8 sprigs parsley and 6 sprigs fresh thyme tied together 9 cups water or vegetable broth 2 cups cooked pasta Salt and pepper Heat oil in a large stockpot over high heat. Add onion and saute until browned, stirring frequently. Add tomato paste, chopped parsley garlic, carrots and celery and cook for 3 minutes. Add lentils, bay leaves, parsley-thyme sprigs and water and bring to boil. Lower heat and simmer partially covered for 30 minutes. Season with salt and pepper. Remove bay leaves and parsley-thyme sprigs and discard. Add pasta, heat through and serve.
Makes 8-10 Servings Serving Size: 8 ounces
Nutrients per serving: Calories: 196 Total fat: 4 grams Saturated fat: 1 gram Cholesterol: 0 mg Sodium: 60 mg Carbohydrate: 32 grams Protein: 10 grams Dietary fiber: 10 grams
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