Lentil Minestrone

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Minestrone soups are absolutely delicious. They are hardy to be easten by themselves almost like a full meal, accompanied only by a salad. But you can add rice or bread also.
This minestrones is very easy to make a very tasty!

In a medium pot, cover the lentils with about 2 inches of water and bring to a boil. Bil in medium to high heat for about 5 minutes. While lentils boil, put in a blender the following:
1/4 cup Anaheim peppers, seeded and chopped
1/4 cup Red Bell peppers, seeded and chopped
1 Roma tomato, seeded and chopped
1/2 red onion, peeled and chunked
process till smooth with a little water and add to the cooking lentils.
Then, let them simmer (without adding salt) till tender (about 10 more minutes).
When lentils are beginning to get tender, (after simmering for 10 minutes)
1 peeled and sliced carrot
1 celery stalk, chopped
1 Tbsp. garlic powder
Salt to taste
2 Tbsp. olive oil
1 bay leaf
3 Tbsp. tomato sauce
1/2 cup squash, peeled and cubed.
Let vegetables cook int he lentils until they begin to soften.
1 cup pasta of your choice (macaroni, fusilli, conchigliette, etc. It can be whole wheat or any other kind according to your preference.)
Let pasta cook till al dente.

Serving options:

You can serve together with a crusty Peasant bread, with rice cooked separately, or as is.
Yiedl depends on size of serving portions. It can serve two to 4 people.

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