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Ingredients
| canola oil - for salads, woks and light frying: 1/2 Tbl |
| onions: 1 |
| carrots (chopped): 1/2 cup |
| celery: 3 stalks |
| garlic: 3 cloves |
| dried basil (ground): 1 tsp |
| Italian seasoning: 1 tsp |
| salt: 3/4 Tbl |
| black pepper: 3/4 tsp |
| diced ham: 0.5 oz |
| water: 11 cups |
| chicken bouillon: 2 cubes |
| lentils: 1 lb |
| apple cider vinegar: 2 Tbl |
| whole wheat flour: 1/3 cup |
| parmesan cheese (grated): 1 tsp |
Lentil Noodle Soup
Credit: www.food.com
User rating:
-
Prep Time
10 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
1
In a large stock pot add the oil, onions, carrots, celery, and garlic. Cook over medium heat stirring occasionally around 15 minutes or until the onions start to get translucent.
2
Then add in the dried basil, Italian Seasoning, Salt, Pepper and tomatoes. Stir well and cook another 2 minutes.
3
Then add in the water, chicken bouillon cubes, Lentils and vinegar. Cook until lentils are almost tender.
4
Then add in the pasta stir and cook until pasta is tender.
5
Simmer until ready to eat.
6
Serve in bowls and sprinkle with Parmesan cheese if desired.