1 onion
2 tablespoons minced garlic
6 cups vegetable broth
2 14.5-ounce cans tomatoes
1/2 cup lentils
1 tablespoon Italian seasoning
1 tablespoon parsley
Salt and pepper to taste
8 lasagna noodles, broken, or 6–8 ounces large pasta
1 10-ounce box frozen spinach
Sauté onion and garlic. Add broth, tomatoes, lentils, and herbs. Simmer 20–30 minutes. Add pasta and cook until done. Add spinach 5–10 minutes before serving soup. Add salt and pepper to taste. Add more water as necessary.
Serves 6.
Total time: about 60 minutes.
Original recipe source
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Serving suggestions
Garlic bread
Vegetable tray
