Italian lentil minestrone soup
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Dried lentils |
| 12 | cups | Divided cold water |
| 1 | can | (6 oz) tomato paste |
| 3 | Minced celery ribs | |
| 1 | cup | Coarsely chopped cabbage |
| 1 | cup | Sliced mushrooms |
| 1 | Chopped onion | |
| 1 | teaspoon | Italian herbs OR |
| ½ | teaspoon | Dried oregano and |
| ½ | teaspoon | Basil |
| 1 | teaspoon | Garlic salt |
| Pepper to taste | ||
| Pinch of hot pepper flakes | ||
| 6 | tablespoons | Grated parmesan cheese |
Directions
Soak lentils overnight in 6 cup water; drain, discard water. Combine lentils with remaining 6 cup water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes. Serve sprinkled with parmesan cheese.