Italian Lentil Soup (Complete Protein Vegetar
soups
1 cup lentils soaked 8 hours
1 cup frozen corn
2 tablespoon olive oil
16 oz cans tomato sauce
1 quart water
1 small white onion
1 cup sliced mushrooms
8 kalamata (greek) olives, halved and; pitted (optional
6 oz pkg. 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
