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“Filling, nutritious and inexpensive, you can't go wrong with a meal made out of Peasant Soup served with fresh crusty bread on the side.”
READY IN:
46mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large Dutch Oven, heat oil over medium heat; cook celery, carrots, onion, garlic, salt, mint and tumeric, stiring occasionally, until softened, about 6 minutes.
  2. Stir in tomatoes, breaking up with back of spoon; stir in lentils, tomato paste and 4 1/2 cups of water. Bring to a boil; reduce heat, cover and simmer until lentils are tender, about 25 minutes.
  3. Meanwhile, in large pot of boiling salted water, cover and cook pasta until al dente, about 8 minutes. Drain and add to soup along with beans and parsley; cook 5 minutes.

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