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Italian Lentil Soup (complete protein vegetarian)

1 cup lentils soaked 8 hours
1 cup frozen corn
2 tbs olive oil
2 8oz. cans tomato sauce
1 qt. water
1 small white onion
1 cup sliced mushrooms
8 Kalamata (Greek) olives, halved and pitted (optional)
6 oz. pkg. cheese tortellini
2 garlic cloves

Cook tortellini and drain. Heat 2 tbs. olive oil in skillet or wok
(med. sized). dump in onion, mushroom and garlic all at once and
stir fry until mushroom and onion are tender. Put beans in large
saucepan with water and tomato sauce. Bring to boil and add corn,
olives, and mushroom mixture. Simmer 1 hour or until thickened and
lentils are done, stirring often. Add tortellini, simmer 5 minutes,
and then serve.

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