Jenn soup recipe using frozen veggies - Lentil Soup

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Lentil Soup - This is the recipe I start with. I add some diced mushrooms,

shredded zucchini, chopped cauliflower, whatever is around; I use all broth and

no water

2 cups lentils, sorted and rinsed

4 cups water

4 cups vegetable broth or water

1 large onion, chopped

1/2 cup chopped carrot

1/2 cup chopped celery

1 clove garlic, minced

3 Tbsp fresh chopped parsley

1/2 tsp salt

1/4 tsp black pepper

1/2 tsp oregano

1 (16 oz) can tomatoes and their juice, cup up

2 Tbsp red wine vinegar (I use apple cider vinegar)

1 cup uncooked very small whole wheat pasta such as ditalini or elbows

(optional)

parmesan cheese (to serve)

Place lentils in large soup pot with water, onions, carrots, celery, garlic,

parsley, pepper, oregano. Cover pan and simmer 1 hour. NOTE: make sure that the

lentils are completely cooked before adding salt or acid.

Add tomatoes and their juice, salt and vinegar. Simmer 30 minutes longer, adding

1 cup uncooked very small pasta (such as ditalini or elbows) if desired. I also

add a couple of tablespoons of olive oil.

Serve with more vinegar and parmesan cheese.