Lentil and macaroni soup

Ingredients

• 1 tablespoon olive oil
• 2 medium carrots, cut into 1/4 inch pieces
• 1 medium onion, chopped
• 2 garlic cloves, crushed with garlic press
• 1 can (14 ounces) whole tomatoes in puree (or crushed tomatoes in juice, if unavailable)
• 1 can (14 ounces) vegetable broth
• 3/4 cup lentils
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon vegetable bullion (if you don't have, add a bit more salt to the soup)
• 6 cups water
• 1 pound fresh spinach
• 3/4 cup elbow macaroni
• 1 cup fresh basil, chopped
• Lemon juice
• Freshly grated Parmesan cheese (optional)

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Lentil, butternut, red cabbage, beet and parsley salad (perfect for fall/winter)

Preparation

• In a nonstick 5-to-6-quart Dutch oven (or large soup pot), heat oil over medium heat until hot.
• Add carrots, onion and garlic, and cook, stirring occasionally, until vegetables are tender and golden, about 10 minutes.
• Add tomatoes with their puree, broth, lentils, salt, pepper, thyme, bullion and water; heat to boiling, stirring to break up tomatoes with side of spoon.
• Reduce heat to low; cover and simmer until lentils are almost tender, about 20 minutes.
• Stir in spinach and macaroni; heat to boiling over medium-high heat. Reduce heat to medium; cook, uncovered, until macaroni is tender, about 10 minutes.
• Stir in basil. Serve with Parmesan cheese, if you like, and 1 tablespoon fresh lemon juice.