Italian Lentil Minestrone Soup
soups
2 cup dried lentils
12 cup 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
1/2 teaspoon dried oregano and
1/2 teaspoon basil
1 teaspoon garlic salt
1 pepper to taste
1 pinch of hot pepper flakes
6 tablespoon grated parmesan cheese
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.
Yield: 1 servings
