Italian Lentil Soup
INGREDIENTS:
2 c Dried lentils
12 c Divided cold water
1 cn (6 oz) tomato paste
3 Minced celery ribs
1 c Coarsely chopped cabbage
1 c Sliced mushrooms
1 Chopped onion
1 ts Italian herbs OR
1/2 ts Dried oregano and
1/2 ts Basil
1 ts Garlic salt
Pepper to taste
Pinch of hot pepper flakes
6 tb Grated parmesan cheese
2 c Dried lentils
12 c Divided cold water
1 cn (6 oz) tomato paste
3 Minced celery ribs
1 c Coarsely chopped cabbage
1 c Sliced mushrooms
1 Chopped onion
1 ts Italian herbs OR
1/2 ts Dried oregano and
1/2 ts Basil
1 ts Garlic salt
Pepper to taste
Pinch of hot pepper flakes
6 tb 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.