Recipe!

Rustic Tomato Lentil Soup

I love this soup! It's super-easy, just get the lentils cooking first, so you don't have to wait when the rest of the soup is ready. This is a big batch, and it's hearty-so you can make it for your friends... I think it will be especially good for Sunday afternoon football, come winter... Da Bears! But if you keep it all for yourself, don't worry-it's even better the next day!

And now, from the pages of -How It All Vegan- (Barnard, Kramer)...

as much garlic as you can stand, minced
1 medium onion, diced
3 medium carrots, diced
2 Tbsp olive oil
2 stalks celery, chopped
6 cups vegetable stock
1-28 oz can diced tomatoes, including juice
2 cups cooked lentils
1 cup dry pasta (any short kind)
cayenne pepper (to taste)

In a large soup pot, saute garlic, onions, and carrots in oil on medium-high heat until the onions are translucent. Add the celery, stock, tomatoes, lentils, and cayenne and bring to a boil. Reduce heat to low and simmer for 20 minutes or until carrots are tender. Add pasta and simmer for 10 more minutes before serving. Makes 4-6 servings.

*Please note*
You can use 2 cups canned lentils instead of cooking them yourself. Also, you can replace the canned tomatoes with fresh (5-8, diced, with 1/4 C water). As for the garlic? When I made this last night I started out with 3 Tablespoons of minced, and could have used even more! Then again, I really like the garlic...