Italian Lentil Soup
soups
1 cup lentils soaked 8 hours
1 cup frozen corn
16 oz cans tomato sauce
1 small white onion
8 kalamata (greek) olives, halved and; pitted,optional
2 tablespoon olive oil
1 quart water
1 cup sliced mushrooms
6 oz cheese tortellini
2 garlic cloves
Cook tortellini and drain. Heat 2 tbs. olive oil in skillet or wok (med. sized). dump in onion, mushroom and garlic all at once and stir fry until mushroom and onion are tender. Put beans in large saucepan with water and tomato sauce. Bring to boil and add corn, olives, and mushroom mixture. Simmer 1 hour or until thickened and lentils are done, stirring often. Add tortellini, simmer 5 minutes, and then serve.
Yield: 1 servings
