PASTA AND LENTIL SOUP FOR THE SOUP KITCHEN ENJOY DAN:

PASTA AND LENTIL SOUP FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

4-cups uncooked macaroni

4 cups green or brown lentils

10 carrots cut into 1/2-inch dice

10 stalks celery, cut into 1/2-inch dice

10 bay leaves

2 tablespoon grape-seed oil

7 onions, chopped

12 garlic cloves, minced

1 (48 Oz) can diced tomatoes

1 (28 Oz) can cream of mushroom soup

1/4-cup olive oil

22 cup water

1-tablespoons EACH dried thyme, oregano and basil

1/4-cup dried parsley

5 pinch red pepper flakes

Sea salt and freshly ground black pepper to taste

DIRECTIONS:

1.   In a stock pot place lentil and add enough water to cover.

2.   Add carrots, celery and bay leaves; bring to a boil.

3.   Reduce heat and simmer for 30 minutes.

4.   In a stock pot add oil over medium-heat.

5.   Add onion and sauté for 5 minutes.

6.   Add garlic and sauté for 1 minute.

7.   Add the lentils mixture and tomatoes mushroom soup, herbs, red pepper flakes, season with salt and pepper.

8.   Bring to a boil, reduce to simmer and cook 30 minutes.

9.   Add pasta and cook another 20 minutes.

ENJOY DAN:                      BON-APPETITE!!