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22 January 2006 @ 05:12 pm
Tomato Lentil Soup  
adapted from How it All Vegan!

Minced garlic (as much as you can stand!)
2 medium carrots, diced
2 tbsp olive oil
6 cups vegetable stock
1 28 oz can diced tomatoes, including juice
1 cup dried lentils
Pepper (to taste)
Cayenne pepper (to taste, I use a lot)
1 cup dry pasta (any short kind)

1. In large soup pot, sauté garlic and carrots in oil.
2. Add stock, tomatoes (I puree them first), lentils pepper and cayenne pepper and bring to a boil.
3. Reduce heat to low and simmer for 20 minutes.
4. Add pasta and simmer for 10 minutes.