3 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
3 carrots, diced
1 cup lentils
2 1/2 quarts water
2 teaspoons salt
1 bay leaf
Pinch red pepper flakes
1/4 lb. linguine, broken in 1 1/2 inch pieces
1 1/2 cups of fresh spinach
1 cup of diced tomatoes
1/4 teaspoon fresh-ground black pepper
1/2 cup chopped fresh parsley
1/2 cup of grated Parmesan cheese
In a large pot, heat the oil over moderate heat. Add the onion, garlic, and carrots, stirring occasionally, until the vegetables start to soften, about 10 minutes.
Add the lentils, water, salt, bay leaf and red-pepper flakes to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, for 15 minutes. Add the linguine and simmer, stirring occasionally, until the lentils are tender and the pasta is done, approximately 15 to 20 minutes longer. Add spinach and tomatoes and cook for approximately 5 minutes.
Stir in the black pepper and parsley into the soup. When you are ready to serve top each serving with some of the grated Parmesan cheese.
Questions? Email Julie Levanway.
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