1 pound small French green lentils, rinsed7 cups vegetable or chicken broth
1 bay leaf
2 Tbs extra virgin olive oil2 cloves garlic, chopped
1 large onion, chopped2 large carrots, chopped
2 ribs celery, chopped1 small cup pasta (try whole wheat)
8 oz spinach, chopped1 14oz can diced tomatoes
1 Tbs chopped fresh parsleysalt
freshly ground black pepperfresh Parmesan cheese
In a large pot, combine the lentils, broth and bay leaf. Bring to boil, then reduce heat to a simmer. Cook, partially covered, for approximately 45 minutes, or until lentils are just tender.
In a small skillet, heat the oil. Add the garlic, onion, carrot and celery. Cook over low heat, stirring often, until vegetables are tender, but not browned. Set aside.
Bring a med saucepan of water to boil. Add the pasta and cook for about 5 minutes, or until just al dente. Drain and set aside.
Add the sauteed vegetables, spinach, tomatoes (with juice), and parsley to the lentils. Simmer for 15 minutes, stirring often.
Stir in the pasta and season with the salt and pepper. Remove the bay leaf. Ladle in bowls, and sprinkle with grated Parmesan cheese. Enjoy!