Feeding the Workers: Tuscan Lentil Soup

I had planned lentil sloppy joes for tonight, but right around when our bathroom painting and floor-laying turned into ripping out walls and floors, and the temperature plunged below 20 degrees, the universe seemed to be crying out for soup- making.

I Google readered (can that be a verb, please?) a lentil soup recipe and found a slew that sounded delicious. Good thing I have plenty of lentils . . .

We were missing a few ingredients and had to subsititute. It made a vat! Great budget meal.

Tuscan Lentil Soup (Source: The Sisters' Cafe)

-1lb small French green lentils, rinsed

-7 cups vegetable broth

-2 tbsp olive oil

-1 onion, chopped

-1 red pepper, chopped

-1 small cup pasta (we used hoops)

-8 ozs spinach, chopped

-1 14ozs can diced tomatoes

-Salt and pepper

-In a large pot, combine the lentils and broth
-Bring to boil, then reduce heat to a simmer
-Cook, partially covered, for approximately 45 minutes, or until lentils are just tender (and then look in the pot and realize almost all the liquid is gone!!)

-In a small skillet, heat the oil.
-Add the onion and pepper and cook over low heat, stirring often, until vegetables are tender
-Set aside
-Bring a medium pan of water to the boil
-Add pasta and cook until al dente
-Stir in pasta, veggies, and spinach to soup and simmer 15 minutes or until warmed through