Lentil and Macaroni Soup
Authorlisa
In nonstick 5-6 quart oven, heat oil over medium heat until hot.
Add carrots, onion, and garlic, and cook 10 minutes or until vegetables are tender and golden, stirring occasionally.
Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes with side of spoon.
Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.
Stir in Swiss chard and macaroni; heat to boiling over medium-high heat.
Reduce heat to medium; cook, uncovered, about 10 minutes or until macaroni is tender.
Stir in basil. Serve with Parmesan if you like.
Ingredients
Directions
In nonstick 5-6 quart oven, heat oil over medium heat until hot.
Add carrots, onion, and garlic, and cook 10 minutes or until vegetables are tender and golden, stirring occasionally.
Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, and 6 cups water; heat to boiling, stirring to break up tomatoes with side of spoon.
Reduce heat to low; cover and simmer 20 minutes or until lentils are almost tender.
Stir in Swiss chard and macaroni; heat to boiling over medium-high heat.
Reduce heat to medium; cook, uncovered, about 10 minutes or until macaroni is tender.
Stir in basil. Serve with Parmesan if you like.
