Pasta and lentil soup

 
                           Pasta And Lentil Soup
 
 Recipe By     : Twelve Months of Monastery Soups
 Serving Size  : 1    Preparation Time :0:00
 Categories    : New Text Import                  Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  Cup           Olive Oil
    1      Large         Onion -- Chopped
      2/3  Cup           Mushrooms -- Chopped
    4      Cloves        Garlic -- Minced
    8      Cups          Water
    1      Pound         Dried Lentils
   16      Ounces        Tomato Paste
    1                    Bay Leaf
      1/4  Teaspoon      Ground Ginger
                         Salt And Pepper -- To Taste
    1      Cup           Pastina, Small Pasta Shells
 
 1.  Pour the olive oil into a large soup pot.  Add and saute the onions,
 mushrooms, and garlic over low-medium heat for about 2 or 3 minutes.  Stir
 continually.
 
 2.  Add the water, lentils, and tomato paste.  Stir well and bring the
 water to a boil over high heat.  Then reduce heat to medium.  Add the bay
 leaf, ginger, salt, and pepper.  Stir, cover the pot, and cook the soup for
 40 minutes.  Remove the bay leaf.
 
 3.  Add the pasta, cover the pot, and simmer slowly for 15 minutes or until
 pasta is cooked. Stir again and serve immediately.  Some grated Parmesan
 may b sprinkled on top of each serving.
 
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