Italian lentil minestrone soup

1 servings

Ingredients

Quantity Ingredient
2 cups Dried lentils
12 cups 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
½ teaspoon Dried oregano and
½ teaspoon Basil
1 teaspoon Garlic salt
Pepper to taste
Pinch of hot pepper flakes
6 tablespoons Grated parmesan cheese

Directions

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.

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