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Print this Recipe    Lentil 26

Italian Lentil Soup

16 oz bag lentils, rinsed
2-4 cloves garlic, peeled and chopped
1 large can (30 oz) peeled whole tomatoes or tomato sauce
1 tbs olive oil
3 quarts water
small type pasta of your choice
grated parmesan cheese
crushed red pepper flakes
1-3 tsp italian seasoning

Place lentils in stock pot and cover with water. Bring to a boil
and reduce to simmer. Add Italian seasonings to taste. Saute
garlic in olive oil until lightly browned. Pour both oil and garlic
into water and lentils. Add juice from can of tomatoes. Take
tomatoes and squeeze them in your hand over stockpot, dropping in
after crushing. Add a few pinches of crushed red pepper flakes.
Simmer soup for 1-2 hours until lentils are soft, and broth has
reduced a bit. Taste, add salt and pepper if needed. Separately
boil enough pasta to add to bowls of soup. Sprinkle with parmesan
cheese.

Variations include adding some sliced black olives, or slices of
cooked and browned Italian sausage.

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